Sour Cream Rhubarb Squares
By
Pat Duran
@kitchenChatter
1
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!
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
makes 1- 9x13-inch pan of dessert
Prep:
15 Min
Cook:
45 Min
Method:
Bake
Ingredients
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RESERVED TOPPING:
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1/2 cgranulated sugar
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1/2 cchopped nuts
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1 Tbspbutter, melted
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1 tspground cinnamon
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FILLING INGREDIENTS
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1 1/2 cpacked brown sugar
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1/2 cshortening
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1 largeegg
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2 call purpose flour
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1 tspbaking soda
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1/2 tspsalt
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1 cdairy sour cream
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2 crhubarb, cut in 1/2 inch pieces
How to Make Sour Cream Rhubarb Squares
- 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.
