I remembered my grandmother making this when I was a kid, so I searched for a recipe and this is the one I used, and it's perfect. I would suggest omitting the raisins, they seem to compete with the natural flavor of the cake. Frosting isn't really needed either, again I like to let the flavor stand on it's own. I omitted the salt and used whole wheat pastry flour plus one tsp baking powder in place of self rising flour. I also substituted egg replacer for the egg and replaced the butter with half canola oil/half soymilk. It comes out just moist enough and has a really unique flavor. I only had to bake it for 50 minutes.

Reviewed On: Jan. 26, 2012

With a few tweaks these come out amazing. Here's what I changed: For a 9" square pan (or an 8" like I used) keep the ingredients for the filling unchanged but cut the crust in half (1 1/2 cups oats, 1 cup flour etc). Also I did not measure the shortening but rather cut in shortening with a fork until the batter had enough cohesion to form the base layer but was still crumbly. I pressed the top layer of crust gently into the filling with a fork. These will hold together much better if you refrigerate them overnight before cutting them.

Reviewed On: Jul. 29, 2011