Description
A delightful blend of sweet and tart flavors, simply irresistible!
Ingredients
1/2 Cup Shortening, 1 1/2 Cup Packed Brown Sugar, 1 Egg, 1 tsp Baking Soda, 2 Cups All Purpose Flour, 1 tsp Salt, 8 oz Sour Cream, 2 Cups Rhubarb
Topping: 1/2 Cup Packed Brown Sugar, 1/2 Cup Chopped Walnuts, 1 tsp Butter or Margarine (Melted), 1 tsp Ground Cinnamon
Instructions
In a mixing bowl, cream shortening and brown sugar. Beat in egg. Combine flour, baking soda and salt; add into creamed mixture alternating with sour cream. Fold in rhubarb. Pour into (2) greased 8″ square baking dishes. Topping: Combine ingredients; sprinkle over batter. Bake at 350° for 40–45 minutes or until a toothpick inserted near the middle comes out clean. Cool on wire racks. May be frozen for up to 6 months!
- Prep Time: 15 mins
- Cook Time: 40–45 mins
Nutrition
- Serving Size: 9
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 3g