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Sour Cream-Rhubarb Squares

"Excellent with ice cream or whipped topping."
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servings 227 cals
Original recipe yields 20 servings (20 bars)


  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 66
  1. 77 Ratings

Most helpful positive review

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...

Most helpful critical review

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 see...

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Least positive

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...

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 st...

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.

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 ...

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!

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

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), nut...

I thought that these would be like lemon bars or raspberry bars, but they are actually much more like a coffee cake. These were so moist and had the perfect amount of topping (although when I w...

Very good, but I agree with the other reviewers that it doesn't call for enough rhubarb. I used 2 1/2 cups, turned the oven down to 325, and added 30 minutes of baking time. It came out just rig...