Original recipe yield 18 doses
Ingredients:
Shortening 1 / 2 cup
1 1 / 2 cup packed brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
Teaspoon salt 1 / 2
1 cup sour cream
2 cups diced fresh or frozen rhubarb, thawed
Filling:
1 / 2 cup brown sugar
1 / 2 cup chopped walnuts
1 tablespoon butter or margarine, melted
1 teaspoon cinnamon
Preparation:
In a bowl mix cream shorter and brown sugar. Beat the egg. Combine flour, baking soda and salt, add to creamed mixture alternately with sour cream. Add the rhubarb. Pour into two greased 8-in. square baking sheets. Combine filling ingredients and sprinkle over dough. Bake at 350 degrees F for 40-45 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. It can be frozen for 6 months.
Reference: Allrecipes.com
