Sour Cream Rhubarb Squares
Serves 10 to 12
This was my mother's recipe and it is so good. The cake is a little sweeter than some rhubarb desserts, so it is a good place to start if you never had rhubarb.
- 1/2 cup granulated sugar
- 1/2 cup chopped walnuts
- 1 tablespoon butter, preferably unsalted, melted
- 1 teaspoon cinnamon
- 1-1/2 cups brown sugar
- 1/2 cup shortening, preferably non-hydrogenated
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream, room temperature
- 2 cups rhubarb cut into 1/2-inch pieces
Preheat oven to 350° F. Grease and flour a 13x9x2-inch cake pan. Mix together the granulated sugar, walnuts, butter and cinnamon until crumbly. Set aside.
Cream together the brown sugar, shortening and egg. Sift together the flour, baking soda and salt. Add dry mixture to creamed mixture, alternating with the sour cream. Beat well. Stir in the rhubarb pieces. Pour into prepared pan. Sprinkle with the reserved topping. Bake for 35-40 minutes, or until cake tester inserted into cake comes out clean.
Notes: This cake is best served warm or room temperature, but is still very good when chilled. Store leftovers in the refrigerator.