Rhubarb Sour Cream Cake

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!

Rhubarb Sour Cream Cake

Ingredients:

4 Tablespoons Butter 

1 1/2 Cups Firmly Packed Brown Sugar 

1 Egg 

1 Tablespoon Vanilla 

2 1/2 Cups Flour 

1 Teaspoon Baking Soda 

1 Teaspoon Salt 

1 Cup Sour Cream 

4 Cups Rhubarb cut into 1/2" pieces 

1/2 Cup Sugar 

1/2 Teaspoon Nutmeg

Procedure:

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.