Sour Cream-Rhubarb Streusel


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.


8 servings


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