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 egg
  • 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


  1. Heat oven to 350 degrees F. Grease a 9 x 13-inch pan.
  2. Topping: In a small bowl mix together sugar, butter and almonds; mix until crumbly, then set aside.
  3. Cake: In a medium bowl, cream brown sugar, butter, egg and extract.
  4. Whisk flour, baking soda and salt together and add to creamed mixture alternately with sour cream; fold in rhubarb.
  5. Spread mixture into prepared pan and sprinkle with topping.
  6. Bake for 45 to 50 minutes, until done.
  7. Cool in pan, and cut into squares.

Makes 8-10 servings

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