Return to Content

Sour Cream-Rhubarb Streusel

Yankee Plus Dec 2015


by in Apr 2004
Sour Cream-Rhubarb Streusel
0 votes, 0.00 avg. rating (0% score)
Print Friendly

From The Combes Family Inn, Ludlow, VT

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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


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

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111