Cinnamon Oatmeal Custard Bars with Rum Raisin Sauce

Name: Cinnamon Oatmeal Custard Bars with Rum Raisin Sauce
Prep time: 25 min
Cook time: 1 h 15 min
Yield: 8
Cuisine: American,
Ingredients: 1 cup raisins; 1/2 cup water; 1 tsp McCormick® Pure Vanilla Extract; 1/2 tsp McCormick® Rum Extract; 3/4 cup old fashioned oats divided; 3/4 cup flour; 1/4 cup firmly packed brown sugar; 1 1/2 tsps McCormick Gourmet™ Organic Cinnamon, Ground Saigon divided; 1/3 cup cold butter cut into chunks; 3/4 cup buttermilk divded; 3/4 cup granulated sugar; 3 tbsps butter melted; 5 eggs; 1 tsp McCormick® Pure Vanilla Extract; 1 cup confectioners’ sugar

In this delicious twist on the favorite cinnamon oatmeal raisin cookie, an oatmeal cookie crust is layered with a tangy buttermilk custard, sweet rum raisin sauce and a crunchy oat crumble. A drizzle of confectioners’ sugar and buttermilk glaze completes the classic pa... Read More Read Less

25m

PREP TIME

1hr 15m

COOK TIME

451

CALORIES

15

INGREDIENTS

Servings: 8

Ingredients

Rum Raisin Sauce
1 cup raisins
1/2 cup water
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1/2 teaspoon McCormick® Rum Extract With Other Natural Flavors
Cinnamon Oatmeal Custard Bars
3/4 cup old fashioned oats, divided
3/4 cup flour
1/4 cup firmly packed brown sugar
1 1/2 teaspoons McCormick Gourmet™ Organic Ground Saigon Cinnamon, divided
1/3 cup cold butter, cut into chunks
3/4 cup buttermilk, divded
3/4 cup granulated sugar
3 tablespoons butter, melted
5 eggs
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1 cup confectioners’ sugar

KEY PRODUCTS

INSTRUCTIONS

1 For the Rum Raisin Sauce, place all ingredients in blender container; cover. Blend on high speed until smooth. Pour into medium saucepan. Cook on medium heat 10 to 12 minutes or until thickened, stirring frequently. Set aside.
2 Preheat oven to 425°F. For the Bars, place 1/2 cup of the oats in food processor. Pulse to coarsely chop. Add flour, brown sugar and 1 teaspoon of the cinnamon; pulse to mix well. Add cold butter; pulse until mixture resembles coarse crumbs. Add 2 tablespoons of the buttermilk; pulse to mix well. Reserve 1/4 cup in small bowl. Press remaining oat mixture into bottom of greased foil-lined 9-inch square baking pan. Mix reserved oat mixture and remaining 1/4 cup oats. Spread on small baking sheet.
3 Bake crust and oat crumble together in oven 8 to 12 minutes or until golden brown. Remove crust and oat crumble from oven. Reduce oven temperature to 325°F. Reserve oat crumble for serving. Pour Rum Raisin Sauce into prepared crust.
4 Meanwhile, mix granulated sugar and melted butter in large bowl with wire whisk until well blended. Add eggs, mix well. Stir in 1/2 cup of the remaining buttermilk, remaining 1/2 teaspoon cinnamon and vanilla. Pour over sauce in crust.
5 Bake 45 to 50 minutes or until custard is set and just golden brown around the edges. Cool completely on wire rack.
6 Just before serving, mix confectioners’ sugar and remaining 2 tablespoons buttermilk until smooth. Sprinkle top of cooled dessert with oat crumble then drizzle with glaze. Cut into bars.