Rhubarb Sour Cream Cake

Recipe Ingredients

4 tablespoons	60ml	Butter
1 1/2 cups	240g / 8.5oz	Brown sugar - firmly packed
1		Egg
1 tablespoon	15ml	Vanilla
2 1/2 cups	156g / 5.5oz	Flour
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Salt
1 cup	237ml	Sour cream
4 cups	948ml	Rhubarb - cut into 1/2" pieces
1/2 cup	99g / 3.5oz	Sugar
1/2 teaspoon	2.5ml	Nutmeg

Recipe Instructions

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 350F for 40 minutes.

Source:
The Central Market Cookbook by Phyllis Good

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.