"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 Squares Recipe

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This recipe for Sour Cream Rhubarb Squares, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marian Warns Tomell (1929-2000)
Added: Tuesday, August 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C. sugar
1/2 C. chopped nuts
1 T. melted butter
1 tsp. cinnamon
1-1/2 cups packed brown sugar
1/2 cup butter
1 egg
2 C. flour
1 tsp. soda
1/2 tsp. salt
1 C. sour cream
2 C. rhubarb, cut into 1/2" pieces.

Directions:
Directions:
Mix 1st 4 ingredients until crumbly. Set aside.
Cream together next 3 ingredients.
Stir together flour, soda and salt and add to creamed sugar mixture alternating with sour cream.
Stir in rhubarb.
Turn rhubarb mixture into greased 13x9x2" pan. Sprinkle with the reserved topping.
Bake at 350 degrees for 45-50 minutes.
Cut in squares, and serve warm or chilled.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
1 hour, 30 minutes total time
Personal Notes:
Personal Notes:
Marian grew rhubarb in her big garden. This is one of the yummy ways she served it.

 

 

 

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