1/4 cup butter, softened
1 1/2 cups packed brown sugar
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
4 cups rhubarb
1/3 cup white sugar (I used unwashed raw sugar)
1/2 teaspoon ground nutmeg
In a large bowl, cream butter and brown sugar. Beat in egg and vanilla.
Sift flour, baking soda & salt: gradually stir into butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9x13 baking pan.
Mix sugar and nutmeg and sprinkle over batter.
Bake at 350 degrees for 40 minutes or until tester comes out clean.