4 tablespoons of Butter softened at room temperature
1½ cup Firmly
packed brown sugar
1 Egg large room temperature
1 tablespoon
Vanilla extract
2½ cup Flour
1 teaspoon Baking
soda
1 teaspoon Salt
1 cup Sour cream
4 cups Rhubarb cut
into 1/2" pieces
½ cup Sugar
½ teaspoon Nutmeg
METHOD for making
this
In a bowl using an
electric beater Cream the butter and brown sugar together until fluffy. Now Beat
in the egg and vanilla extract into it
In a separate bowl Sift
the flour with the baking soda and salt.
Add this sifted mixture into the well beaten creamed mixture.
Uing a spoon or
spatula Fold in the sour cream and rhubarb. Pour
this batter into a greased pan. Bake at 350 F for about 30-40 minutes.
