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