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June 2006 Issue
Sour Cream Rhubarb Bars
by Ronda L. Halpin
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June often means I will have more rhubarb available than I know what to do with! However, you can bet that I'll be making the recipe I'm featuring this month several times. It's a nice simple bar recipe that stays moist on the bottom with a crunchy top that will have you swooning! Add a cup of coffee and you're in heaven.

The key to the moist cake layer is the combination of sour cream and rhubarb. They work together to keep moisture in without making the top of the bars soggy. I recommend keeping these treats uncovered, as they will stay moist and, if your home is anything like mine, they won't stay around long!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Sour Cream Rhubarb Bars

  • 1/2 cup white sugar
  • 1 tablespoon butter, melted
  • 1/2 cup slivered almonds
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups packed brown sugar
  • 1/2 cup shortening
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 1/2 cups rhubarb, cut into 1/2 inch pieces
Preheat the oven to 350 degrees F. Grease and flour a 13 x 9 x 2 inch pan.

Mix the white sugar, nuts, melted butter and cinnamon until a crumbly mixture forms and set aside.

In a separate bowl, cream together the brown sugar, shortening and egg.

Add the flour, soda and salt to the creamed mixture alternately with the sour cream. Lastly, stir in the rhubarb.

Pour the rhubarb mixture into the prepared baking pan and sprinkle the top with the reserved topping.

Bake at 350 degrees F for 45 to 50 minutes. Cut into squares and serve warm or cool.

  • Yields: 24 bars
  • Preparation Time: 1 hour

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