Sour Cream Rhubarb Squares
Sweet and tangy rhubarb squares with a crunchy nut topping, perfect for dessert or teatime. A delightful combination of sour cream and cinnamon flavors that appeals to all ages.
Ingredients
Instructions
- Mix granulated sugar, chopped nuts, melted butter or margarine, and cinnamon until crumbly. Set aside.
- Cream together brown sugar, shortening, and egg.
- Thoroughly stir together flour, baking soda, and salt.
- Add the dry ingredients to the creamed mixture alternately with sour cream.
- Stir in rhubarb pieces.
- Turn the batter into a greased and floured 13 x 9-inch pan.
- Sprinkle the reserved crumb topping over the batter.
- Bake in a 350°F (175°C) oven for 45 to 50 minutes.
- Cut into squares and serve warm or cool.
Tips & Substitutions
To enhance flavor, consider adding a teaspoon of vanilla extract to the batter. If you don't have rhubarb, you can substitute it with diced strawberries or apples for a different twist. For a nut-free version, simply omit the nuts or use seeds like sunflower or pumpkin seeds instead.
Serving Suggestions
These squares are delightful served warm with a dollop of whipped cream or a scoop of vanilla ice cream. They pair beautifully with a cup of tea or coffee, making them an excellent choice for brunch or as a sweet snack. For a complete meal, consider serving them alongside savory dishes like Apple Topped Pork Chops.
Storage & Reheating
Store any leftover Sour Cream Rhubarb Squares in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place squares in the microwave for 10-15 seconds or warm in a 350°F oven for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Rhubarb Squares contains roughly 595 calories, with 5g protein, 67g carbohydrates, and 36g fat. Note that it is relatively high in sodium, at 1073mg per serving (47% 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 for this recipe?
Yes, you can use frozen rhubarb in this recipe. Just make sure to thaw and drain any excess moisture before adding it to the batter to maintain the right texture.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. This will add a richer flavor to your squares.
How can I tell when the squares are done baking?
To check if the squares are done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs attached, they are ready. Keep an eye on them toward the end of the baking time to prevent 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).