Rhubarb Almond Sour Cream Squares

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.