Recipe by J. Hofslien
"Excellent with ice cream or whipped topping."
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1 1/2 cups
packed brown sugar
1 1/2 cups
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!
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.
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.
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 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 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.
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), 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream-Rhubarb Squares
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 94
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