Sour Cream Rhubarb Squares Recipe
Ingredients
| 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) | |
| Egg | 1 | |
| All purpose flour | 2 Cup (32 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Rhubarb | 1 1⁄2 Cup (24 tbs), cut in 1/2 inch pieces |
Nutrition Facts
Serving size
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 mg10.1%
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
Directions
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 13x 9x2 inch baking pan.
Sprinkle with crumbly mixture.
Bake at 350° for 45 to 50 minutes.
Serve warm.
Makes 9 to 12 servings.
Chef
