Ingredients:
1/4 cup butter, softened
1 1/2 cups packed brown sugar
1 large eggs
1 tablespoon vanilla
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, light or regular
4 cups rhubarb, chopped into 1/2-inch pieces
1/3 cup white sugar
1/2 teaspoon nutmeg
Directions:
In a large bowl, cream together butter and brown sugar; then beat in egg and vanilla.
Sift or stir together flour, baking soda and salt; gradually stir into butter mixture.
Fold in sour cream and rhubarb.
Substitute half of rhubarb for sliced fresh strawberries if you wish, to make a Strawberry-Rhubarb Cake.
Spoon batter into a greased 13×9 glass baking dish.
Stir together white sugar and nutmeg and sprinkle over batter.
Bake in a preheated 350F oven for 40 minutes or until a cake tester comes out clean.
Servings: 12
Time preparation: 20 min.
Time total: 60 min.