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Sour Cream-Rhubarb Streusel

by in Apr 2004
Sour Cream-Rhubarb Streusel
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Yield: 8 servings

From The Combes Family Inn, Ludlow, VT


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Ingredients:

  • Rhubarb mixture:
  • 1 cup sour cream
  • 1 egg
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 cups diced rhubarb (1/2-inch pieces, not frozen)
  • Crumb topping:
  • 1/2 cup brown sugar
  • 1/3 cup oats
  • 1/4 cup butter
  • 1 teaspoon cinnamon

Instructions:

In a bowl, beat sour cream and egg. Add sugar, flour, salt, and vanilla extract and mix until smooth. Stir in rhubarb. Pour into an 8-inch-square pan.

In another bowl, mix topping ingredients until crumbly. Sprinkle over the top of the rhubarb mixture. Bake 35 to 45 minutes. Serve with ice cream.
Updated Wednesday, March 3rd, 2004
CVR1_YK0516_210h

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