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 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.