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by Crystal Schlueter
The days are getting longer and spring is inching closer. Green thumbs are starting to itch at the thought of getting back in their gardens. One of the best parts about spring is watching tiny pink shoots pop up at attention after their long winter slumber. These little sprigs rapidly transform into lush patches of the mouth-puckering dessert staple; rhubarb.
This week’s recipe was shared by Jordyn Stocks of Ely. She was given the recipe for Sour Cream Rhubarb Bars by her grandmother, the late Audrey Richter. These bars were made by Audrey often, and a favorite amongst her family and friends. Audrey had a prolific rhubarb patch. In true rhubarb form, that patch is still going strong today.
This recipe makes a big batch, so it is perfect for bringing to large gatherings. For smaller gatherings, you can halve the recipe. If you don’t want to wait for fresh rhubarb, frozen rhubarb works just as well. You can also use berries in place of the rhubarb or substitute pecans for the walnuts.
Ingredients:
4 cups all-purpose flour 4 cups packed brown sugar (preferably dark brown) 2 cups (4 sticks) unsalted butter, softened 2 cups finely chopped walnuts 2 teaspoons ground cinnamon 2 teaspoons baking soda 1 teaspoon salt 2 cups sour cream, at room temperature 2 large eggs, at room temperature 2 teaspoons vanilla extract 4 cups chopped fresh or frozen
rhubarb
Instructions:
Preheat the oven to 350 degrees F. Grease an 18x32 inch jelly roll pan or two 9x13 inch baking pans. In a large bowl, mix together the flour, brown sugar, and butter until crumbly. Stir in the nuts. Press half of the mixture into the bottom of the prepared pan. To the remaining mixture, add the cinnamon, baking soda, and salt. Stir until well-mixed. Add the sour cream, eggs, and vanilla. Beat until combined. Fold in the rhubarb. Spread the batter over the crust. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely before serving.
Yield: about 32 servings.
