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Sour Cream Rhubarb Squares with Lemon

A close-up of a square slice of Sour Cream Rhubarb Squares with Lemon, topped with powdered sugar.
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Make these tangy and rich sour cream rhubarb squares featuring a simple crust and a creamy, bright lemon filling studded with fresh rhubarb.

Ingredients

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  • For the Crust: 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • For the Filling: 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 cups chopped fresh rhubarb (about 1/2 inch pieces)
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the crust: In a medium bowl, whisk together the 1 1/2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Mix in the egg yolk and vanilla extract until the dough just comes together. Press the dough evenly into the bottom of the prepared pan. Bake the crust for 15 minutes until lightly set.
  4. While the crust bakes, prepare the filling. In a separate bowl, whisk together the 1 cup sugar, 1/4 cup flour, and 1/4 teaspoon salt.
  5. In another bowl, whisk the sour cream, 2 eggs, lemon juice, and lemon zest until smooth. Gradually add the dry sugar mixture to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the chopped rhubarb pieces.
  7. Pour the sour cream rhubarb filling evenly over the partially baked crust.
  8. Return the pan to the oven and bake for 35 to 45 minutes, or until the edges are set and the center is mostly firm but still has a slight jiggle.
  9. Let the squares cool completely in the pan on a wire rack. This allows the filling to fully set.
  10. Once cool, lift the squares out using the parchment overhang. Cut into 16 squares. Dust generously with powdered sugar before serving.

Notes

  • For a shortbread-style crust, chill the dough for 20 minutes before pressing it into the pan.
  • If your rhubarb is very tart, you may increase the sugar in the filling by 2 tablespoons.
  • Cooling time is critical; chilling the squares for at least 2 hours before cutting results in cleaner slices.

Nutrition

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