|Remarkable Rhubarb Squares|
This delicious dessert is from the book The 55 Best Brownies in the world. They are, in my opinion, a plate and fork treat. Too soft to eat out of hand, not so much a brownie, as a cake.
Remarkable Rhubarb Squares
adapted from: The 55 Best Brownies in the world
makes a 9X13 pan
2 c diced rhubarb, frozen and thawed is fine
1 c sugar - divided
1/2 c butter, softened to room temperature
1 c brown sugar
1 t baking soda
1/4 t salt
1 t cinnamon
2 c flour
1 t vanilla
Combine rhubarb and 1/2 c of the sugar, set aside to "juice".
Beat butter, remaining sugar along with the brown sugar until creamy. Add egg, soda, salt, cinnamon and 1 c flour, beat well. Add remaining flour, rhubarb mixture, and vanilla, mix until smooth.
Press into a prepared 9X13 pan, bake 35-45 minutes or until done in your oven. Serve plain, with a small scoop of ice cream or try a tangy sour cream dessert sauce.
Sour Cream Dessert Sauce
1 cup sour cream
1/3 c brown sugar.
Stir until smooth and sugar has melted. Refrigerate until serving time, stir gently before serving.
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