Sour Cream-Rhubarb Squares

Recipe Ingredients

1/2 cup	99g / 3.5oz	Sugar
1/2 cup	73g / 2.6oz	Nuts - chopped
1 tablespoon	15ml	Butter - melted
1 teaspoon	5ml	Cinnamon
1 1/2 cups	240g / 8.5oz	Brown sugar - packed
1/2 cup	99g / 3.5oz	Shortening
1		Egg
2 cups	125g / 4.4oz	Flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Dairy sour cream
1 1/2 cups	355ml	Rhubarb - cut in 1" pieces

Recipe Instructions

Mix first 4 ingredients until crumbly; set aside. Cream together brown sugar, shortening and egg. Stir together flour, baking powder and salt; add to creamed mixture alternately with sour cream. Stir in rhubarb.

Turn into greased and floured 9x13-inch pan. Sprinkle with reserved topping.

Bake at 350F for 45 to 50 minutes, or until it tests done. Cut into squares, and serve warm or cold.

Makes 16 to 20 servings.

Source:
Cooking Light, March 1995, page 172

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