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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sour Cream Rhubarb Squares Recipe

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This recipe for Sour Cream Rhubarb Squares is from Seekins Family Favorites, 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 C of sugar
1/2 C of chopped walnuts or pecans
1 Tbs. ground cinnamon
1 1/2 C packed light brown sugar
1 Tbs. butter, unsalted
1/2 C solid vegetable shortening
1 large egg
2 C all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 C sour cream
1/2 pound fresh or frozen unsweetened rhubarb cut into 1/2 inch cubes ( about 1 1/2 C.)
Directions:
Directions:
Preheat the oven to 350º. Grease & flour or spray a 13 x9" baking pan or dish.
In a small bowl, ix together sugar, nuts, butter and cinnamon. Using a fork, pastry blender or your fingers work this mixture until crumbly and reserve for topping, ( Some can be mixed in the fruit mixture. I did it by mistake the first time....you have to READ the recipe to make it come out right!)
With an electric mixer at medium and fixed with a paddle attachment, cream together the brown sugar, shortening and egg until light and smooth
.In a large bowl, whisk together the flour, baking soda and salt. Whisk until well-blended, with a mixer on low add the dry ingredients to the batter, alternating with the sour cream. When smooth, remove the mixer and stir in the rhubarb.
Transfer to prepared pan and sprinkle evenly with the reserved sugar topping.
Bake for 45 to 50 minutes or until the topping is browned and the rhubarb squares are cooked through.
Cut into square for serving.
Number Of Servings:
Number Of Servings:
10 t0 12
Personal Notes:
Personal Notes:
This is another "lifted" recipe because it's so darn good. It came from Linda and Martha Greenlaws book "Recipes from a Very Small Island." A Great little cookbook!

 

 

 

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