for anyone who might be interested
Sour Cream Rhubarb Squares
* 1/2 cup white sugar
* 1 tablespoon butter
* 1 1/2 cups packed brown sugar
* 1 egg
* 1 teaspoon baking soda
* 1 cup sour cream
* 1/2 cup chopped walnuts
* 1 teaspoon ground cinnamon
* 1/2 cup shortening
* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 1 1/2 cups chopped rhubarb
DIRECTIONS:
1. Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan.
2. Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside.
3. In a separate bowl, cream together brown sugar, shortening and egg.
4. Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb.
5. Pour mixture into pan and sprinkle with reserved topping.
6. Bake at 350 degrees F for 45 to 50 minutes. Cut in squares and serve warm or cool.
I used raw sugar because I prefer the flavor, and butter instead of shortening. Since I didn't have any nuts for the streusel, I left them out. And let me say that this is DELICIOUS...especially warm out of the oven with a cold glass of milk. It's more like a cake than a square, and would be lovely for a Sunday breakfast. Seriously, if you have an overabundance of rhubarb, make these and you won't regret it.
Yum....
* 1/2 cup white sugar
* 1 tablespoon butter
* 1 1/2 cups packed brown sugar
* 1 egg
* 1 teaspoon baking soda
* 1 cup sour cream
* 1/2 cup chopped walnuts
* 1 teaspoon ground cinnamon
* 1/2 cup shortening
* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 1 1/2 cups chopped rhubarb
DIRECTIONS:
1. Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan.
2. Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside.
3. In a separate bowl, cream together brown sugar, shortening and egg.
4. Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb.
5. Pour mixture into pan and sprinkle with reserved topping.
6. Bake at 350 degrees F for 45 to 50 minutes. Cut in squares and serve warm or cool.
I used raw sugar because I prefer the flavor, and butter instead of shortening. Since I didn't have any nuts for the streusel, I left them out. And let me say that this is DELICIOUS...especially warm out of the oven with a cold glass of milk. It's more like a cake than a square, and would be lovely for a Sunday breakfast. Seriously, if you have an overabundance of rhubarb, make these and you won't regret it.
Yum....