Sour Cream Rhubarb Squares

Pat Duran

By
@kitchenChatter

This recipe was rescued and given a new name. I have changed a few of the ingredients, all in all this is a wonderful recipe. My family was surprised it tasted so good as they don't like rhubarb that much- but changed their mind when they took the first bite. So pucker up and kiss the cook!


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Rating:

Comments:

Serves:

makes 1- 9x13-inch pan of dessert

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

RESERVED TOPPING:

1/2 c
granulated sugar
1/2 c
chopped nuts
1 Tbsp
butter, melted
1 tsp
ground cinnamon

FILLING INGREDIENTS

1 1/2 c
packed brown sugar
1/2 c
shortening
1 large
egg
2 c
all purpose flour
1 tsp
baking soda
1/2 tsp
salt
1 c
dairy sour cream
2 c
rhubarb, cut in 1/2 inch pieces

Directions Step-By-Step

1
Reserved Topping:
Mix sugar, nuts, butter and cinnamon till crumbly; set aside.
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Filling:
Cream together brown sugar, shortening and egg. Thoroughly stir flour, soda and salt; add to cream mixture alternately with sour cream. Stir in rhubarb. Pour into a greased and floured 9x13-inch baking pan. Sprinkle with reserved topping
Bake at 350^ for 45-50 minutes. Cut into squares. Serve warm or cool, with ice cream, if desired.

About this Recipe

Main Ingredient: Fruit
Regional Style: American