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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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It's rhubarb season and this is a great, moist cake. Ingredients:
1/4 cup butter, softened |
1 1/2 cups packed brown sugar |
1 egg |
1 tablespoon vanilla extract |
2 1/3 cups all purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sour cream |
4 cups chopped rhubarb |
1/3 cup white sugar |
1/2 teaspoon ground nutmeg |
Directions:
1. In a large bowl, cream together butter and brown sugar
2. Beat in egg and vanilla
3. Sift together flour, baking soda and salt; gradually stir into butter mixture
4. Fold in sour cream and rhubarb
5. Spoon batter into a greased 9x13 inch glass baking dish
6. Stir together white sugar and nutmeg; sprinkle over batter
7. Bake at 350 degrees for 40 minutes, or until tester comes out clean
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