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Rhubarb Almond Sour Cream Squares
1/2 cup granulated sugar
2 tablespoon butter, melted
1/2 cup chopped almonds
1 1/2 cups packed brown sugar
1/2 cup butter
1/2 teaspoon almond extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups diced fresh rhubarb
Heat oven to 350 degrees F. Grease a 9 x 13-inch pan.
Topping: In a small bowl mix together sugar, butter and almonds; mix until crumbly, then set aside.
In a medium bowl, cream brown sugar, butter, egg and extract.
Whisk flour, baking soda and salt together and add to creamed mixture alternately with sour cream; fold in rhubarb.
Spread mixture into prepared pan and sprinkle with topping.
Bake for 45 to 50 minutes, until done.
Cool in pan, and cut into squares.
Makes 8-10 servings
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