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 sugar; 1/2 cup chopped walnuts or 1/2 cup pecans; 1 tablespoon butter, melted; 1 teaspoon ground cinnamon; 1 1/2 cups brown sugar, packed; 1/2 cup vegetable shortening; 1 egg; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; 1 1/2 cups rhubarb, cut into 1/2 inch pieces

Servings: persons

1/2 cup sugar
1/2 cup chopped walnuts or 1/2 cup pecans
1 tablespoon butter, melted
1 teaspoon ground cinnamon
1 1/2 cups brown sugar, packed
1/2 cup vegetable shortening
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups rhubarb, cut into 1/2 inch pieces

1
Preheat oven to 350 degrees.
2
Grease and flour 13X9X2 inch pan.
3
Mix sugar,nuts,melted butter and cinnamon until crumbly and set aside for topping.
4
In a separate bowl, cream together brown sugar, shortening and egg.
5
Add flour, soda and salt to creamed mixture alternating with sour cream; stir in rhubarb.
6
Pour mixture into pan and sprinkle with topping.
7
Bake for 45 to 50 minutes.
8
Cut into squares and serve warm or cool.

904

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* 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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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 sugar, 1/2 cup chopped walnuts or 1/2 cup pecans, 1 tablespoon butter, melted, 1 teaspoon ground cinnamon, 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.

Sour Cream Rhubarb Squares

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