Sour Cream-Rhubarb Squares Recipe

Directions

Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan.
Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside.
In a separate bowl, cream together brown sugar, shortening and egg.
Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb.
Pour mixture into pan and sprinkle with reserved topping.
Bake at 350 degrees F for 45 to 50 minutes. Cut in squares and serve warm or cool.

Reviews (62)

Lisa H.

May. 24, 2007

"This was amazing! I followed the advice of others by adding more rhubarb. I used just over 2 1/2 cups, and I'm glad I did. With adding this extra rhubarb, it does need to cook for at least 40-45 mi..." See morenutes. I know some people cautioned to check it earlier than the directions. I was amazed at how tender the rhubarb was considering that it was raw when it went in the oven. I did make a few alterations. I used light sour cream, I cut back the brown sugar by 1/4 of a cup, and for the topping, I used half the sugar, and used Sweet'n Low for the other half. Five stars!"

LINDA528

May. 30, 2003

"These bars are very tasty. Be warned: when you are reading the printed recipe it can be confusing; the list of ingredients read from left to right (that's how you read it to coincide with the steps). ..." See moreThe only change I made was I whirled frozen rhubarb in my food processor because I just don't like stringy foods and they turned out wonderful. They were cake-like and golden brown. Absolutely perfect with a cup of coffee or tea on this very damp, chilly, rainy day. Also, your house will smell marvelous while these bake! Enjoy."

bulldoggin28

May. 13, 2008

"These were very good but I would like to have had a little more rhubarb in the bars. Several of my bites had no rhubarb in them in the squares I ate...." See more"

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