Sour Cream And Rhubarb Squares

Recipe Ingredients

1/2 cup	99g / 3.5oz	Sugar
1/2 cup	73g / 2.6oz	Nuts - chopped
1 tablespoon	15ml	Margarine - 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 soda
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Dairy sour cream
1 1/2 cups	355ml	Rhubarb - cut into 1/2"

Recipe Instructions

Mix first 4 ingredients until crumbly; set aside.

Cream together brown sugar, shortening and egg.

Stir together flour, soda and salt; add to creamed mixture alternately with sour cream.

Stir in rhubarb.

Turn into a 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.

Source:
Cooking Light, March 1995, page 172

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