Sour Cream-Rhubarb Squares Recipe -
Sour Cream-Rhubarb Squares Recipe

Sour Cream-Rhubarb Squares

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"Excellent with ice cream or whipped topping."

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Ingredients Edit and Save

Original recipe makes 20 bars Change Servings


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

Most Helpful Positive Review
May 24, 2007

This was amazing! I followed the advice of others by adding more rhubarb. I used just over 2 1/2 cups, and I'm glad I did. With adding this extra rhubarb, it does need to cook for at least 40-45 minutes. I know some people cautioned to check it earlier than the directions. I was amazed at how tender the rhubarb was considering that it was raw when it went in the oven. I did make a few alterations. I used light sour cream, I cut back the brown sugar by 1/4 of a cup, and for the topping, I used half the sugar, and used Sweet'n Low for the other half. Five stars!

Most Helpful Critical Review
Jun 25, 2006

I have been looking for a recipe for these bars every since I lost my previous one from a newspaper article. The one thing that I changed was I used Macadamia nuts instead of walnuts. They seem to compliment the rhubarbs tartness.

May 30, 2003

These bars are very tasty. Be warned: when you are reading the printed recipe it can be confusing; the list of ingredients read from left to right (that's how you read it to coincide with the steps). The only change I made was I whirled frozen rhubarb in my food processor because I just don't like stringy foods and they turned out wonderful. They were cake-like and golden brown. Absolutely perfect with a cup of coffee or tea on this very damp, chilly, rainy day. Also, your house will smell marvelous while these bake! Enjoy.

May 13, 2008

These were very good but I would like to have had a little more rhubarb in the bars. Several of my bites had no rhubarb in them in the squares I ate.

Sep 03, 2005

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.

Jun 09, 2003

I made these bars for a large public gathering and they were a hit. I did use plain yogurt instead of sour cream. I would also try these bars with other fresh fruit in season. Yummy!

May 30, 2003

I made this recipe and served it a the cake for strawberry shortcake. It was delicious. Everyone loved it.

Jul 02, 2008

Good and easy. Maybe it's a minor point but it is a lot easier when the ingredients are listed in order. The sugar, melted butter (which doesn't say to melt it in the list of ingredients), nuts and cinnamon should be listed first - or at least be together in the list. It just makes it easier than to search the list when they're out of order.


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 140 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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