RHUBARB SOUR CREAM BARS
Rhubarb is one of the first flavours of spring and these delicious bars have just the right amount of sweet and tang.
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 2h
Yield 20
Number Of Ingredients 9
Steps:
- Combine rhubarb, 1/2 cup (125 mL) brown sugar and the water in a heavy saucepan set over medium heat. Bring to a boil. Simmer, stirring often, for 10 to 12 minutes or until rhubarb is soft and thickened to an applesauce consistency. Cool to room temperature.
- Preheat oven to 325 degrees F (160 degrees C).
- Toss cookie crumbs with melted Spreadables butter until well combined. Press into bottom of a parchment paper-lined, 9-inch (23 cm) baking dish.
- Whisk sour cream with remaining sugar and flour until well combined; whisk in eggs and vanilla just until smooth. Pour over prepared crust. Dollop rhubarb mixture over top and swirl with a knife until evenly marbled.
- Bake for 28 to 30 minutes or until centre is just slightly jiggly. Cool to room temperature, then chill thoroughly before slicing.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 19.2 g, Cholesterol 33.6 mg, Fat 6.3 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 60.9 mg, Sugar 15.4 g
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Sojib Hossain
[email protected]I can't wait to try this recipe!
Rahedul Islam
[email protected]These bars are a great addition to any dessert table.
Atushar 725
[email protected]I'm going to make these bars again for my next dinner party.
Yuusuf Yaxye
[email protected]The recipe was easy to follow and the bars turned out great!
Anyla Santiago
[email protected]These bars are a bit time-consuming to make, but they're definitely worth the effort.
Vuyani Ntutuka
[email protected]I'm not a big fan of sour cream, but I didn't find it to be too overwhelming in these bars.
khalid hasan khalid hasan
[email protected]These bars are a great way to use up leftover rhubarb.
Zaira Goodmond
[email protected]I'm going to try making these bars with other fruits, like strawberries or blueberries.
moustafa Hussain
[email protected]These bars are perfect for a summer picnic or potluck.
Bryn Ntale
[email protected]I added a little bit of cinnamon to the streusel topping and it gave the bars a really nice flavor.
Zohra Sultana
[email protected]The crust on these bars is amazing! It's so buttery and flaky.
Tara Carol
[email protected]These bars are so easy to make, even for a beginner baker. I'm definitely going to be making them again.
Kyla Symes
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed these bars. The sour cream filling helped to balance out the tartness of the rhubarb.
David Silva
[email protected]I made these bars for a bake sale and they sold out in minutes! Everyone loved them.
Cagami Rina
[email protected]These bars are the perfect balance of sweet and tart. I love the crumbly crust and the creamy sour cream filling.
Adiba A
[email protected]I used frozen rhubarb for this recipe and it worked perfectly. The bars were still tart and delicious.
Kim Namiya
[email protected]The filling for these bars was so good, I could have eaten it straight out of the bowl!
Ramchand Kumar
[email protected]I've made these bars several times now, and they're always a favorite. They're easy to make and always turn out great.
Md Imran
[email protected]These rhubarb sour cream bars were a hit at my last potluck! The combination of tart rhubarb and creamy sour cream is just perfect.