Preheat oven to 350°.

Add the raisins to a large saucepan. Add just enough water to cover them and bring to a boil. Cook on high for 5 minutes.

Meanwhile, in a medium bowl, combine the crust ingredients. Press into a 9x13 pan and bake at 350° for 20 minutes.

Remove the raisins from the heat and drain the water off the raisins. Stir in the sour cream and sugar. Whisk in the egg yolks, cinnamon, cloves and flour until smooth.

Reserve the egg whites in a mixing bowl, being very careful not to allow any yolks into them.

Cook the sour cream mixture over medium heat, stirring continuously, until it is thick. Spread the mixture evenly over the oatmeal crust.

Add the cream of tartar to the egg whites and beat on high until frothy.

Very slowly add the sugar while beating the egg whites. Continue beating on high until the egg whites are glossy and form stiff peaks.

Using a spoon, carefully dollop the meringue over the sour cream mixture. Using the back of the spoon, gently spread the mixture over the bars so they are completely covered.

Return to the oven and bake at 400° for 10-12 minutes, or until the peaks of the meringue just begin to turn golden brown.

Allow to cool to room temperature before serving. Store leftovers refrigerated.