Our daughter Judy won a blue ribbon with this recipe at the New York State Fair when we were living in upstate New York. It's been a family favorite for decades. —Arlene Vogt, Fond du Lac, Wisconsin
Ingredients
- 1-1/2 cups packed brown sugar
- 1/2 cup shortening
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1-1/2 cups chopped rhubarb (1/2-inch chunks)
- topping:
- 1/2 cup sugar
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, softened
Directions
- In a bowl, cream sugar, shortening and egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gently fold in rhubarb until evenly distributed. Spoon into a greased 13x9-in. baking pan. Combine topping ingredients until crumbly; sprinkle over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted in center comes out clean. Cool slightly before cutting into squares
Loading Popular in the Community
Loading Reviews
