Pat Dowlen’s recipe for raspberry bars was chosen and published in the August 2023 COOPERATOR magazine. The COOPERATOR is published by Tennessee Farmers Cooperative in the interest of better farming through cooperation and improved technology, and to connect the Co-op community through shared experiences, common values, and rural heritage. Pat’s recipe is included in the article “Best of Brown Sugar.” Her friends and family say these bars are amazing. See for yourself!
Raspberry Bar Recipe -3/4 cup butter; 1 cup light brown sugar, packed; 1 1/2 cups self-rising flour; 1 1/2 cups old fashioned oats, uncooked; 1 (10 oz) jar red raspberry preserves – Cut the butter into brown sugar using a hand pastry blender. Add flour and oats. Mix well. Press half of the crumb mixture into greased 9 x 13 inch pan. Spread with preserves, leaving about 1/2 inch from the edge. Sprinkle with remaining crumb mixture. Bake at 400 degrees for 20 to 25 minutes. Cool and cut into bars.
