Rhubarb Shortcake

Name: Rhubarb Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8 serving(s)
Ingredients: 1/2 cup sour cream; 1/2 cup sugar; 1 cup finely cut rhubarb; 1 cup flour; 1 teaspoon baking soda; 1/8 teaspoon salt

Submitted by Marlene.

"I found this recipe in my mom's old recipe box. I hate rhubarb, but I won't throw the recipe away , it's in her handwriting. For those of you who LIKE rhubarb, I hope this is good! :)"

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Ready In:: 45mins
Ingredients:: 6
Serves:: 6-8

ingredients

¹⁄₂ cup sour cream
¹⁄₂ cup sugar
1 cup finely cut rhubarb
1 cup flour
1 teaspoon baking soda
¹⁄₈ teaspoon salt

directions

Preheat oven to 350*.
In a bowl, sift together the flour, soda and salt.
In another bowl mix the sour cream, sugar and rhubarb.
Combine together.
Mix well.
Turn into a greased 9X9X2" pan.
Bake for 30 minutes.

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Reviews

I love rhubarb and I was intrigued by this recipe so I just had to try it. I just pulled this out of the oven about an hour ago and couldn't wait any longer to try a slice. What a delicious little cake!! The batter had a consistency more like dough than batter and it turned out more like bars than a cake and they were perfectly moist. I used an 8x8x2 pan because that's all I had. The only change I made was to lightly sprinkle the top with cinnamon before baking. This had just the right amount of sugar to take a bit of the edge off of the rhubarb without losing all of the tartness. A nice balance of sweet and tart. I like that this makes a smaller size too. Loved this recipe Marlene!! Will definately make this one again! Thank's for sharing. :)

MTpockets
I have a feeling something got left out of this recipe. It was moist but didn't have much rhubarb flavor.

sugarpea