Rhubarb sour cream cake

12 Servings

Ingredients

Quantity Ingredient
4 tablespoons Butter
1½ cup Firmly packed brown sugar
1 Egg
1 tablespoon Vanilla
2½ cup Flour
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Sour cream
4 cups Rhubarb cut into 1/2\" pieces
½ cup Sugar
½ teaspoon Nutmeg

Directions

BOWER (FHMN87A

Cream butter and brown sugar until fluffy. Beat in egg and vanilla. Sift flour with baking soda and salt. Add to mixture. Fold in sour cream and rhubarb. Spoon into greased 9" X 13" pan. Bake at 350 F for 40 minutes.

>From The Central Market Cookbook by Phyllis Good.

Posted to MC-Recipe Digest V1 #615 by Nancy Berry <nlberry@...> on May 18, 1997

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