Recipe: Sour Cream Rhubarb Squares

SOUR CREAM RHUBARB SQUARES
SERVES 10-12
INGREDIENTS

CRUMB TOPPING

1/2 cup granulated sugar
1/2 cup chopped walnuts
1 tablespoon butter, melted
1 teaspoon cinnamon
CAKE

1-1/2 cups brown sugar
1/2 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups rhubarb cut into 1/2-inch pieces

Preheat oven to 350 F. Grease and flour a 13x9x2 cake pan. Mix together the granulated sugar, walnuts, butter and cinnamon until crumbly. Set aside.

Cream together the brown sugar, shortening and egg. Sift together the flour, baking soda and salt. Add dry mixture to creamed mixture, alternating with the sour cream. Beat well. Stir in the rhubarb pieces. Pour into prepared pan. Sprinkle with the reserved topping. Bake for 35-45 minutes or until cake tester inserted into cake comes out clean. Serve warm or room temperature.