"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sour Cream Rhubarb Bars Recipe

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This recipe for Sour Cream Rhubarb Bars, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry Johnson Jacobs
Added: Saturday, May 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 c. Brown Sugar 1 3/4 c. Flour
1 c. Butter 1 tsp. Baking Soda
1 3/4 c. Oatmeal

Middle Layer:
2 Eggs 2 c. Sour Cream
1 1/2 c. Sugar 4 tbsp. Cornstarch
1 tsp. Vanilla 2 c. Rhubarb

Directions:
Directions:
Preheat oven 350
In a small mixing bowl; cream together the five crust ingredients until crumbly. Press 1/2 of the mixture into a 9" x 13" pan. Bake for 7 minutes.

Middle Layer:
In a medium size saucepan, bring to a boil; eggs, sour cream,sugar and cornstarch. Boil until thickened. Add vanilla and rhubarb. Mix well. Spread this mixture on top of crust and sprinkle the remaining crumbs on top.
Bake 20 minutes longer.

Number Of Servings:
Number Of Servings:
12-16 servings.
Preparation Time:
Preparation Time:
1/2 hour

 

 

 

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