Mother's Sour Cream Bars

Karon Reichert


I believe that my mother received this recipe from my great aunt who is in her mid 90's. I get wonderful comments on these bars every time I make them. This past spring I was diagnosed as gluten intolerant and therefore I have been learning to make many of my original recipes with gluten-free flour. This recipe I have been making as gluten-free also and no one can tell the difference. Just use Gluten-Free All-Purpose Flour and some xanthan gum and everything else is the same. Good luck and please let me know if anyone tries this. Thanks.

Blue Ribbon Recipe

These bars are different from anything we've ever had. They have a crunchy oatmeal crust that complements the creamy middle layer. The layer is sweet and tangy with raisins in every bite. A delicious old-fashioned heirloom recipe. Test Kitchen Avatar The Test Kitchen


★★★★★ 4 votes

About 16 bars
20 Min
35 Min


  • 2 c
  • 1 c
    brown sugar
  • 1 c
    butter, room temperature
  • 1 3/4 c
    quick oatmeal
  • 1 tsp
    baking soda
  • 1 3/4 c
    all-purpose flour
  • 3
    egg yolks, well beaten
  • 1 1/2 c
    sour cream
  • 1 c
  • 2 1/2 tsp
    corn starch
  • 1 tsp
    vanilla extract

How to Make Mother's Sour Cream Bars


  1. Soak raisins in some hot water until soft. Then drain water off of raisins and cool. Set aside.
  2. Cream butter and sugar well. Add the oatmeal, soda, and flour. Mix well and pat 1/2 of the mixture in a 9"x13" pan. Bake at 350 degrees for 7 minutes.
  3. In a large saucepan, cook the egg yolks, sour cream, sugar, and corn starch. Cook until thick, stirring constantly. Add raisins and vanilla.
  4. Pour cooked mixture over the crust. Sprinkle remaining crumbs over top of mixture. Bake for 30 more minutes.

Printable Recipe Card

About Mother's Sour Cream Bars

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: American
Collection: Mom Made It Best

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