Best Sour Cream Rhubarb Cookies Recipes

RHUBARB COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.

SOUR CREAM RHUBARB SQUARES

Steps:

• 1. Reserved Topping: Mix sugar, nuts, butter and cinnamon till crumbly; set aside. --- Filling: Cream together brown sugar, shortening and egg. Thoroughly stir flour, soda and salt; add to cream mixture alternately with sour cream. Stir in rhubarb. Pour into a greased and floured 9x13-inch baking pan. Sprinkle with reserved topping Bake at 350^ for 45-50 minutes. Cut into squares. Serve warm or cool, with ice cream, if desired.

SOUR CREAM RHUBARB SQUARES

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 13X9X2 inch pan.
• Mix sugar,nuts,melted butter and cinnamon until crumbly and set aside for topping.
• In a separate bowl, cream together brown sugar, shortening and egg.
• Add flour, soda and salt to creamed mixture alternating with sour cream; stir in rhubarb.
• Pour mixture into pan and sprinkle with topping.
• Bake for 45 to 50 minutes.
• Cut into squares and serve warm or cool.

RHUBARB BREAD I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
• In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
• In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
• Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

SOUR CREAM RHUBARB PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., Mix oats, flour, brown sugar and orange peel; cut in butter until crumbly. In a large bowl, mix sugar, cornstarch and spices; stir in sour cream and egg. Fold in rhubarb; pour into crust. Sprinkle with oat mixture., Bake 15 minutes. Reduce oven setting to 350°; bake until topping is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

SOUR CREAM RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. Spread rhubarb over batter. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

SOUR CREAM RHUBARB SQUARES

Steps:

• Preheat the oven to 180C/gas 4/fan 160C. If baking to cut into squares, line a 33 x 23 x 5cm baking tin with non-stick baking parchment. If serving as a pudding simply grease a similar-sized ovenproof dish with a little butter.
• Melt about 15g/1⁄2oz of the butter and stir into the caster sugar, nuts and cinnamon in a bowl. Set aside.
• Cream together the rest of the butter with the muscovado sugar and egg. When smooth and creamy, stir in the flour, bicarbonate of soda, 1⁄2 tsp salt and the soured cream. Lastly, stir in the rhubarb.
• Pour the rhubarb mixture into the prepared tin and sprinkle with the sugar and nut topping. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Serve immediately as a pudding, or leave to cool and cut into squares. Keeps for 4-5 days in an airtight tin.

RHUBARB STREUSEL MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

RHUBARB SOUR CREAM PIE

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
• In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
• Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

SOUR CREAM RHUBARB MUFFINS

Steps:

• Cream brown sugar and butter.
• Add sour cream and eggs, mix well.
• Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
• Stir flour mixture into the sour cream mixture until moistened.
• Fold in rhubarb.
• Pour into greased muffin tins.
• Mix together sugar and remaining cinnamon and sprinkle over batter.
• Bake at 375 degrees for 25 to 30 minutes.