Rhubarb Sour Cream Bars – a delicious recipe with rhubarb, brown sugar, water, cookie crumbs, Lea Spreadables, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine rhubarb, 1/2 cup (125 mL) brown sugar and the water in a heavy saucepan set over medium heat. Bring to a boil. Simmer, stirring often, for 10 to 12 minutes or until rhubarb is soft and thickened to an applesauce consistency. Cool to room temperature.
2
Preheat oven to 325 degrees F (160 degrees C).
3
Toss cookie crumbs with melted Spreadables butter until well combined. Press into bottom of a parchment paper-lined, 9-inch (23 cm) baking dish.
4
Whisk sour cream with remaining sugar and flour until well combined; whisk in eggs and vanilla just until smooth. Pour over prepared crust. Dollop rhubarb mixture over top and swirl with a knife until evenly marbled.
5
Bake for 28 to 30 minutes or until centre is just slightly jiggly. Cool to room temperature, then chill thoroughly before slicing.
601
kcal
Calories
23
g
Fat
92
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups fresh or frozen sliced rhubarb, 1 cup brown sugar, divided, 1/4 cup water, 1 1/4 cups gingersnap cookie crumbs, and more.
Yes, Rhubarb Sour Cream Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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