Rhubarb: Sour Cream Rhubarb Squares
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1/2 cup sugar
1/2 cup chopped walnuts
1 tablespoon butter or margarine, melted
1 teaspoon ground cinnamon
1-1/2 cups firmly packed brown sugar
1/2 cup shortening
1 egg
2 cups self-rising flour
1 cup sour cream
1-1/2 cups chopped rhubarb Recipe
Preheat oven to 350°F. Spray a 13x9-inch baking pan with non-stick vegetable spray. In a small bowl, combine sugar, walnuts, butter, and cinnamon; mix well and set aside. In a large mixing bowl, cream brown sugar, shortening, and egg until light and fluffy. Add flour and sour cream alternately to creamed mixture, beating well after each addition. Stir in rhubarb. Pour into prepared baking pan. Sprinkle topping over the batter. Bake 45 to 60 minutes or until a tester inserted in the center comes out clean. Cut into squares; serve warm or cold.
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