Sour Cream Rhubarb Squares
By
Pat Duran
@kitchenChatter
1
☆☆☆☆☆ 0 votes0
Ingredients
-
RESERVED TOPPING:
-
1/2 cgranulated sugar
-
1/2 cchopped nuts
-
1 Tbspbutter, melted
-
1 tspground cinnamon
-
FILLING INGREDIENTS
-
1 1/2 cpacked brown sugar
-
1/2 cshortening
-
1 largeegg
-
2 call purpose flour
-
1 tspbaking soda
-
1/2 tspsalt
-
1 cdairy sour cream
-
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.
---
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.