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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sour Cream Rhubarb Bars Recipe

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This recipe for Sour Cream Rhubarb Bars is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup sugar
1/2 cup walnuts, chopped
1 tablespoon butter, melted
1 teaspoon cinnamon
1 1/2 cups brown sugar
1/2 cup shortening
1 egg
1 teaspoon baking soda
2 cups flour
1 cup sour cream
1/2 teaspoon salt
1 1/2 cups rhubarb, chopped fine
Directions:
Directions:
Melt butter. Mix butter, white sugar, nuts and cinnamon. Set aside. Cream together brown sugar, shortening and egg. Mix together dry ingredients. Add alternately with sour cream. Stir in rhubarb. Turn into greased and floured 9 x 13 " cake pan. Sprinkle with sugar mixture. Bake at 350 degrees for 45 to 50 minutes. Very good served warm with whipped cream.
Personal Notes:
Personal Notes:
The ladies from my Quilter's Guild love these bars. The recipe comes from the Ritzy Rhubarb Secrets Cookbook published by the good cooks from Litchville, ND.

 

 

 

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