1 cup butter
1 cup brown sugar
1 egg
1 cup rye flour
1 teaspoon baking powder
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup poppy seeds
Preheat oil in a heavy pan. Combine butter and brown sugar. Heat to 350 degrees F (175 degrees C). Cool, stirring frequently, until firm. Using the corrugated wax paper on a large serving sheet, fill the pan with 1/2 cup of batter to fill the cake portion of the pan. Add the egg and rye flour. Drizzle with vanilla extract.
In a large bowl, whisk together egg yolks and poppy seeds. Pour batter into prepared pan. Fill cake portion with filling. Roll out the parchment paper to out gusset.
Bake in preheated 350 degrees F (175 degrees C) for 60 to 90 minutes, or until a wire thermometer reads 160 degrees F (70 degrees C). Cool completely. Chill before cutting into bars.
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