Rhubarb Sour Cream Squares
Rhubarb Sour Cream Squares offer a delightful balance of tart rhubarb and creamy sour cream, layered on a nutty, cinnamon-spiced crust — perfect for spring gatherings and dessert lovers.
Ingredients
Instructions
- Mix sugar, nuts, margarine, and cinnamon; set aside.
- Cream brown sugar, shortening, and egg until well combined.
- Alternate adding dry ingredients and sour cream to the creamed mixture.
- Fold in the chopped rhubarb.
- Pour the batter into a greased and floured 13 x 9 x 2-inch pan.
- Sprinkle the reserved topping mixture of sugar, nuts, margarine, and cinnamon over the batter.
- Bake at 350°F (175°C) for 40 to 50 minutes until golden and set.
Tips & Substitutions
For a nuttier flavor, consider using walnuts or pecans instead of the standard nuts. If you prefer a lighter option, you can substitute half of the sour cream with Greek yogurt. Be sure to chop the rhubarb into small pieces for even distribution in the batter. To enhance the cinnamon flavor, you can add a pinch of nutmeg to the topping mixture.
Serving Suggestions
These squares are delightful on their own, but you can serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. They pair beautifully with a cup of coffee or tea. For a complete meal, consider serving alongside a fresh salad or some Easy Vegetables for a balanced spread.
Storage & Reheating
Store any leftover Rhubarb Sour Cream Squares in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm individual squares in the microwave for about 15-20 seconds, or until heated through. You can also enjoy them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Sour Cream Squares contains roughly 451 calories, with 5g protein, 75g carbohydrates, and 16g fat. It is a good source of protein (10% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 681mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well in this recipe! Just make sure to thaw and drain any excess moisture before adding it to the batter. This will help maintain the right consistency in your squares.
What can I substitute for margarine?
You can easily substitute margarine with an equal amount of unsalted butter or coconut oil for a richer flavor. If you're looking for a dairy-free option, use a plant-based butter alternative that suits your dietary needs.
How do I know when the squares are done baking?
The squares are done when they are golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on them towards the end of the baking time to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).