Sour Cream-Rhubarb Squares Recipe

Name: Sour Cream-Rhubarb Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

904

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup white sugar, 1 tablespoon butter, 1 1/2 cups packed brown sugar, 1 egg, and more.

Yes, Sour Cream-Rhubarb Squares falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sour Cream-Rhubarb Squares

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions