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Sour Cream And Rhubarb Squares

  • 16servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12
MineralsNatrium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Sugar

  2. 1/2 cup 73g / 2.6oz Nuts - chopped

  3. 1 tablespoon 15ml Margarine - melted

  4. 1 teaspoon 5ml Cinnamon

  5. 1 1/2 cups 240g / 8 1/2oz Brown sugar - packed

  6. 1/2 cup 99g / 3 1/2oz Shortening

  7. 1 Egg

  8. 2 cups 125g / 4.4oz Flour

  9. 1 teaspoon 5ml Baking soda

  10. 1/2 teaspoon 2 1/2ml Salt

  11. 1 cup 237ml Dairy sour cream

  12. 1 1/2 cups 355ml Rhubarb - cut into 1/2"

Instructions Jump to Ingredients ↑

  1. Mix first 4 ingredients until crumbly; set aside.

  2. Cream together brown sugar, shortening and egg.

  3. Stir together flour, soda and salt; add to creamed mixture alternately with sour cream.

  4. Stir in rhubarb.

  5. Turn into a greased and floured 9x13-inch pan. Sprinkle with reserved topping.

  6. Bake at 350F for 45 to 50 minutes, or until it tests done.

  7. Cut into squares, and serve warm or cold.

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