Ingredients for Sour Cream Rhubarb Squares
- 1 ½ cups all-purpose flour
- Walnuts
- Butter
- Ground Cinnamon
- ½ cup packed light brown sugar
- Vegetable Shortening
- 1 large egg
- All Purpose Flour
- Baking Soda
- ¼ teaspoon salt
- ½ cup sour cream
- 4 cups chopped rhubarb (about 1 pound)
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How to Make Sour Cream Rhubarb Squares
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9x2 inch baking pan.
- In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup chopped walnuts or pecans, ½ cup (1 stick) melted unsalted butter, and 1 teaspoon ground cinnamon. Mix until crumbly. Set aside for topping.
- In a large bowl, cream together ½ cup packed light brown sugar, ½ cup shortening (vegetable or butter), and 1 large egg until light and fluffy.
- In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with ½ cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 4 cups chopped rhubarb (about 1 pound).
- Pour the batter into the prepared pan and sprinkle evenly with the crumb topping.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan before cutting into squares. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
140g
Fat
30g
Carbs
17g
