I have two large patches of rhubarb. Mark has always given it away because I didn't use it. I decided I was a vision of domesticity this year, leaving me with a desire to use my own rhubarb. I have made two pies and some sauce so far, so now I wanted to try something new. I did a recipe search for rhubarb cake and decided to use this one. I started before I realized I only had 1/2 cup of sour cream, so I used 1/2 cup of banana yogurt to make 1 cup. It didn't seem to matter, as this is good. The recipe didn't say what to do with the 1/2 cup sugar and the nutmeg. As it was at the end I figured it was to be sprinkled over the top before baking. I believe I was right!
4 Tablespoons Butter1 1/2 Cups Firmly Packed Brown Sugar1 Egg1 Tablespoon Vanilla2 1/2 Cups Flour1 Teaspoon Baking Soda1 Teaspoon Salt1 Cup Sour Cream4 Cups Rhubarb cut into 1/2" pieces1/2 Cup Sugar1/2 Teaspoon Nutmeg
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.