When you have a family recipe that’s been in your family for over 25 years you know it’s a good one. My great grandmother had a huge rhubarb bush outside in her garden and she made rhubarb cobbler, strawberry rhubarb pie, rhubarb sweet bread and so many other delicious ways to gobble up some tasty rhubarb.
Ingredients -
4 Cups Rhubarb, chopped
3/4 Cup Sugar
1 Cup All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Sea Salt
3/4 Cup White Sugar
1/2 Cup Walnuts, chopped
1 Egg, beaten
1/2 Cup Sour Cream
Preparation:
Preheat the oven to 350 degrees F.
Grease an 8 inch square baking dish.
Place the rhubarb into the baking dish and sprinkle 3/4 cup of sugar over it.
Stir to coat completely. Stir together the flour, baking powder, salt and remaining 3/4 cup of sugar in a medium bowl.
Add the walnuts, egg and sour cream and stir until smooth.
Pour over the rhubarb and spread evenly.
Bake in the preheated oven until the rhubarb is tender and the top is browned, about 40 minutes.
Cooking Tip
Recipe Tip
If you don’t like walnuts try replacing the walnuts with chopped pecans, cashews or sliced almonds.
Cooking Tip
Rhubarb Storage
Wrap rhubarb in plastic wrap and store it in the coldest part of the refrigerator for up to one week. Cooked and raw rhubarb both freeze well.
