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Sour Cream Rhubarb Squares

I have shared this recipe with many friends, who in turn share it with their family and friends. It’s just so good it makes its own welcome in every kitchen. When my twins were young I had a neighbor, Terry, with children about the same age. Not only did we take the kids with us everywhere we went, Terry shared her rhubarb patch with me, and her recipes.

Terry’s Sour Cream Rhubarb Squares
Martha Greenlaw, Recipes From a Very Small Island

½ cup sugar
½ cup chopped walnuts or pecans
1 Tablespoon unsalted butter or margarine, melted
1 teaspoon ground cinnamon
1½ cups packed light brown sugar
½ cup solid vegetable shortening
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
½ pound fresh unsweetened rhubarb, cut into ½- inch cubes (about 1½ cups)

Preheat the oven to 350°. Grease and flour a 13 by 9 by 2-inch baking pan.

In a small bowl, mix together the sugar, nuts, butter, and cinnamon. Using a fork, pastry blender, or your fingers, work this mixture until crumbly. Reserve.

In the bowl of an electric mixer set at medium speed and fitted with the paddle attachment, cream together the brown sugar, shortening, and egg for 4 to 5 minutes, or until light and smooth.

In a large bowl, whisk together the flour, baking soda, and salt. Whisk eight to nine times to blend. With the mixture on low, add the dry ingredients to the batter, alternating with the sour cream. When smooth, remove from the mixer and stir in the rhubarb.

Transfer to the prepared pan and sprinkle evenly with the reserved topping. Bake for 45 to 50 minutes, or until the topping is browned and crisp and the rhubarb squares are cooked through.

Serve from the pan, cut into squares.

Serves 10-12.

Martha Greenlaw is a cookbook author, MF&L columnist, and Isle au Haut resident.

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