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Sour Cream Rhubarb Squares Recipe
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Butter||1 Tablespoon, melted|
|Ground cinnamon||1 Teaspoon|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Rhubarb||1 1⁄2 Cup (24 tbs), cut in 1/2 inch pieces|
Calories 374 Calories from Fat 146
% Daily Value*
Total Fat 17 g25.7%
Saturated Fat 5.4 g27%
Trans Fat 1.1 g
Cholesterol 30.3 mg
Sodium 225.5 mg9.4%
Total Carbohydrates 54 g18.1%
Dietary Fiber 1.3 g5.3%
Sugars 36.8 g
Protein 4 g7.8%
Vitamin A 3.6% Vitamin C 2.4%
Calcium 7.2% Iron 8.2%
*Based on a 2000 Calorie diet
In small bowl mix granulated sugar, chopped walnuts, melted butter or margarine, and ground cinnamon till crumbly; set aside.
Cream together brown sugar, shortening, and egg.
Stir flour, baking soda, and salt together thoroughly; add to creamed mixture alternately with dairy sour cream.
Stir in rhubarb pieces.
Turn into greased and floured 13x9x2 inch baking pan.
Sprinkle with crumbly mixture.
Bake at 350° for 45 to 50 minutes.
Makes 9 to 12 servings.