Rhubarb Sour Cream Bars

Rhubarb is one of the first flavours of spring and these delicious bars have just the right amount of sweet and tang.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 141 Calories

Ingredients

• 2 eggs
• 2 teaspoons vanilla extract
• ¼ cup water
• 2 tablespoons all-purpose flour
• 1 ¼ cups gingersnap cookie crumbs
• 2 cups fresh or frozen sliced rhubarb
• 1 cup brown sugar, divided
• ¼ cup Gay Lea Spreadables Butter, Cinnamon & Brown Sugar, melted
• 1 ½ cups Gay Lea Gold 18% Sour Cream

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (160 degrees C).

Step 2

Combine rhubarb, 1/2 cup (125 mL) brown sugar and the water in a heavy saucepan set over medium heat. Bring to a boil. Simmer, stirring often, for 10 to 12 minutes or until rhubarb is soft and thickened to an applesauce consistency. Cool to room temperature.

Step 3

Toss cookie crumbs with melted Spreadables butter until well combined. Press into bottom of a parchment paper-lined, 9-inch (23 cm) baking dish.

Step 4

Whisk sour cream with remaining sugar and flour until well combined; whisk in eggs and vanilla just until smooth. Pour over prepared crust. Dollop rhubarb mixture over top and swirl with a knife until evenly marbled.

Step 5

Bake for 28 to 30 minutes or until centre is just slightly jiggly. Cool to room temperature, then chill thoroughly before slicing.