Did you ever see the 30Rock when they were at that Congressional hearing for the KableTown merger? All of a sudden there was a big revelation and everyone gasped and started taking and then they cut to Rob Reiner who was murmuring "rhubarb rhubarb peas and carrots peas and carrots rhubarb rhubarb." It still cracks me up but maybe you had to be there.
Anyway, my kids asked what rhubarb was--they had never heard of it. Far be it from me to deny my offspring the rhubarb experience, so I bought some at the store today and searched for a recipe. This one, from a Web site called The Rhubarb Compendium looked the best. And go ahead, admit that you don't know what a compendium is; I didn't either.
Sour Cream Rhubarb Squares
1/2 cup white sugar
1 Tbsp. butter
1 1/2 cups brown sugar
1 egg
1 teaspoon baking soda
1 cup sour cream
1/2 cup chopped nuts
1 teaspoon ground cinnamon
1/2 cup shortening
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups rhubarb, cut into 1/2 inch pieces
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.
He's easily amazed.
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. Makes about 20 bars.
Janet's Notes: I guess I expected these to be like cookie bars; instead, they were more like a rhubarb coffee cake. They were great though, and Max declared that he loved them.
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Sounds really good!! I might have to try this one... rhubarb was always one of my favorites when I was young. Sea Marie
ReplyDeletethis looks great. thanks for sharing. also thanks for following..
ReplyDeleteThey look tasty! I have never had rhubarb. Does it taste similar to anything else?
ReplyDeleteThis is a must-try for me. It just ain't summer unless there's rhubarb. We used to have a huge plant in our backyard when I was a kid...we'd just rip off a stalk, run it under the hose, and revel in all its raw, tangy goodness.
ReplyDeleteRhubarb's also great in a pie with strawberries. (Check the compendium for recipes.)
It's incredibly sour--how did you eat it raw Todd!?
ReplyDeleteEasy. I opened my mouth, ripped off some with my teeth, chewed and swallowed it. ;)
ReplyDeleteAs a kid growing up in a rural area, rhubarb didn't really register to any of us as being sour. More tart than anything.
I guess the old phrase "There's no accounting for taste" would definitely apply here. But I completely understand where some would classify it as sour. Like lemons--if you add sugar, rhubarb becomes less sour and more tart.
I must just be naturally sweet.
Wow, never had rhubarb before. The photos look great and perhaps this should be our first rhubarb recipe:):)
ReplyDeleteI've never been able to develop a taste for this odd, red celery stalk.
ReplyDeleteMany years ago, in California, there was a quaint little diner down the hill from where I worked. Seasonally they would offer their famous, homemade rhubarb pie and all the girls in the office had to make their way down there to savor a piece of it. Well I tried it, did not enjoy it and several times in my lifetime have attempted to try, try, try it again with always the same results. Maybe I just never had the right rhubarb pie ? or coffee cake-cookie bar ? :)