Recipe - Rhubarb Sour Cream Cake

BOWER (FHMN87A
4 tablespoon Butter
1 One half cup Firmly packed brown sugar
1 Egg
1 tablespoon Vanilla
2 One half cup Flour
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Sour cream
4 cup Rhubarb cut into 1/2" pieces
One half cup Sugar
One half teaspoon Nutmeg

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.
From The Central Market Cookbook by Phyllis Good.

Posted to MCRecipe Digest V1 #615 by Nancy Berry nlberry@prodigy.net on
May 18, 1997