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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This moist cake with a sweet crunchy topping is so easy to prepare and makes a delightful spring brunch dessert!!! Ingredients:
1/4 cup butter, softened |
1 1/2 cups packed brown sugar |
1 egg |
1 tablespoon vanilla |
2 1/3 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sour cream (light or regular) |
4 cups rhubarb (1/2-inch pieces) |
1/3 cup granulated sugar |
1/2 teaspoon nutmeg |
Directions:
1. In large bowl, cream together butter and brown sugar.
2. Beat in egg and vanilla.
3. Sift or stir together flour, baking soda and salt; gradually stir into butter mixture.
4. Fold in sour cream and rhubarb.
5. Spoon into greased 13 by 9 inch glass baking dish.
6. Stir together granulated sugar and nutmeg; sprinkle over batter.
7. Bake in 350 degrees oven for 40 minutes or until tester comes out clean.
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