Title: Rhubarb Sour Cream Cake
Categories: Cakes
Yield: 12 Servings

-------------------------------BOWER (FHMN87A-------------------------------
4 tb Butter
1 1/2 c Firmly packed brown sugar
1 Egg
1 tb Vanilla
2 1/2 c Flour
1 ts Baking soda
1 ts Salt
1 c Sour cream
4 c Rhubarb cut into 1/2" pieces
1/2 c Sugar
1/2 ts 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 MC-Recipe Digest V1 #615 by Nancy Berry on
May 18, 1997