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Friday, June 08, 2007

Sour Cream Rhubarb Squares

"Excellent with ice cream or whipped topping."

1/2 cup white sugar
1 tablespoon butter
1 1/2 cups packed brown sugar
1 egg
1 teaspoon baking soda
1 cup sour cream
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 cup shortening
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups chopped rhubarb

Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan.
Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside.
In a separate bowl, cream together brown sugar, shortening and egg.
Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb.
Pour mixture into pan and sprinkle with reserved topping.
Bake at 350 degrees F for 45 to 50 minutes. Cut in squares and serve warm or cool.

Notes: I made this with half whole-wheat flour, and non-fat sour cream. It turned out great! Better the second day -- the rhubarb moisture disperses into the cake, as does the flavor. More rhubarb, up to 2 1/2 cups, is an improvement. I found that it baked 5-10 minutes faster; that might be the explanation for the baker who found it dry. A definite keeper for rhubarb season! I'm going to try freezing it, and I'm going to try it with double the topping as suggested above.

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