Rhubarb Sour Cream Cake

25 Jan

This, along with strawberry rhubarb pie, made an appearance every July. I associate it with my birthday and trips to Reid State Park (and battles with the black flies). Rhubarb sure is an odd vegetable, but do not discount it because of its oddity!!! It becomes sweet/tart with the massive amounts of sugar.

4 cups cut rhubarb
1 stick unsalted butter
1 1/2 cups firmly packed light brown sugar
1 large egg
1 tsp. vanilla
2 1/3 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup sour cream
2/3 cup sugar
1/2 tsp. nutmeg

In a large bowl, cream butter and brown sugar until fluffy. Bean in egg and vanilla. Sift together flour, baking soda, and salt. Stir into butter mixture. Fold in rhubarb and sour cream. Spoon batter into greased 13×9 baking pan. Combine sugar and nutmeg, sprinkle over batter. Bake at 350 degrees for 40 minutes. Cool on rack. Serve with whipped cream.

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One Response to “Rhubarb Sour Cream Cake”

Trackbacks/Pingbacks

  1. Randomocity « Snerkology - April 15, 2010

    […] this or this and darnit, it’s too early in the season for rhubarb or I would totally make this. Of course, for the most part I’ll probably just stick to those pre-made salads from Trader […]

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