Sour Cream Rhubarb Squares |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 3 |
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This is originally from the June 2008 issue of Colorado Country Life . Ingredients:
1/2 cup sugar |
1/2 cup chopped walnuts or 1/2 cup pecans |
1 tablespoon butter, melted |
1 teaspoon ground cinnamon |
1 1/2 cups brown sugar, packed |
1/2 cup vegetable shortening |
1 egg |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sour cream |
1 1/2 cups rhubarb, cut into 1/2 inch pieces |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour 13X9X2 inch pan.
3. Mix sugar,nuts,melted butter and cinnamon until crumbly and set aside for topping.
4. In a separate bowl, cream together brown sugar, shortening and egg.
5. Add flour, soda and salt to creamed mixture alternating with sour cream; stir in rhubarb.
6. Pour mixture into pan and sprinkle with topping.
7. Bake for 45 to 50 minutes.
8. Cut into squares and serve warm or cool.
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