Dessert Recipes

Rhubarb Almond Sour Cream Squares

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Yield: 8 to 10 servings

Ingredients

Topping

  • 1/2 cup granulated sugar
  • 2 tablespoons butter, melted
  • 1/2 cup chopped almonds

Cake

  • 1 1/2 cups packed brown sugar
  • 1/2 cup butter
  • 1 egg
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 cups diced fresh rhubarb

Instructions

  1. Heat oven to 350 degrees F. Grease a 9 x 13 inch pan.

Topping

  1. In a small bowl mix together sugar, butter and almonds; mix until crumbly, then set aside.

Cake

  1. In a medium bowl, cream brown sugar, butter, egg and extract.
  2. Whisk flour, baking soda and salt together and add to creamed mixture alternately with sour cream; fold in rhubarb.
  3. Spread mixture into prepared pan and sprinkle with topping.
  4. Bake for 45 to 50 minutes, until done.
  5. Cool in pan, and cut into squares.


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