Sour Cream Rhubarb Cookies Recipe 365

SOUR CREAM-RHUBARB SQUARES

Steps:

• Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan.
• Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside.
• In a separate bowl, cream together brown sugar, shortening and egg.
• Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb.
• Pour mixture into pan and sprinkle with reserved topping.
• Bake at 350 degrees F for 45 to 50 minutes. Cut in squares and serve warm or cool.

SOUR CREAM RHUBARB COOKIES RECIPE - (3.6/5)

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar together with an electric mixer at medium speed until light and fluffy. Add the egg and beat to combine. Beat in the sour cream and vanilla, making sure all the ingredients are well combined. Add 1/3 of the flour mixture and beat until combined. Add another 1/3 of the flour mixture and repeat until all the ingredients are combined. Stir in the rhubarb. Drop rough tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cool slightly, then remove to a rack to cool completely.

RHUBARB SOUR CREAM PIE

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
• In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
• Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

SOUR CREAM RHUBARB COFFEE CAKE

Steps:

• 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 done. Cool slightly before cutting into squares

SOUR CREAM RHUBARB SQUARES

Steps:

• 1. Reserved Topping: Mix sugar, nuts, butter and cinnamon till crumbly; set aside. --- Filling: Cream together brown sugar, shortening and egg. Thoroughly stir flour, soda and salt; add to cream mixture alternately with sour cream. Stir in rhubarb. Pour into a greased and floured 9x13-inch baking pan. Sprinkle with reserved topping Bake at 350^ for 45-50 minutes. Cut into squares. Serve warm or cool, with ice cream, if desired.