1/4 cup butter, softened
1 1/2 cups packed brown sugar
1 egg
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.
6 comments:
Yum! Do you can/freeze your Rhubarb? I want some now! I love cake. Is there anything better?
I freeze it. I love cake as well. Love rhubarb too, so the combo is perfect!
Yum.
You changed your blog name and I was wondering who you were on my following list. Silly me!
Thanks for sharing your recipe. I'm sure the sour cream makes it moist, and I just love rhubarb.
Liss, when I first started the blog I had no idea what to call it. I have been in the horse business for a long time and was accustomed to attaching the farm name to everything for internet searches. But I didn't like the name. So I removed the farm name from the title and kept this & that.
This cake is moist. I froze quite a bit of rhubarb and this is the first I used of it.
Thank you so much for the recipe! (I will be putting it in my column this spring, if you don't mind!)
That said, now I must say...damn you!
I started a diet (yep. Another one). If I made this, I would have to eat the whole thing in one sitting. Because that's how I roll. (Literally).
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