Rhubarb Sour Cream Bars
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
61
Spice
29
Sweetness
48
Sourness
44
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 cup
Brown Sugar (divided)1 cup
Water1.25 cups
Cookie Crumbs (gingersnap)2 tbsps
All-Purpose Flour2
Eggs2 tsps
Vanilla ExtractDirections:
1
Combine rhubarb, 1/2 cup (125 mL) brown sugar and the water in a heavy saucepan set over medium heat
2
Bring to a boil
3
Simmer, stirring often, for 10 to 12 minutes or until rhubarb is soft and thickened to an applesauce consistency
4
Cool to room temperature
5
Preheat oven to 325 degrees F (160 degrees C)
6
Toss cookie crumbs with melted Spreadables butter until well combined
7
Press into bottom of a parchment paper-lined, 9-inch (23 cm) baking dish
8
Whisk sour cream with remaining sugar and flour until well combined; whisk in eggs and vanilla just until smooth
9
Pour over prepared crust
10
Dollop rhubarb mixture over top and swirl with a knife until evenly marbled
11
Bake for 28 to 30 minutes or until centre is just slightly jiggly
12
Cool to room temperature, then chill thoroughly before slicing