Rhubarb Sour Cream Cake

Ingredient :

4 tablespoons butter
1 1/2 cups firmly packed brown sugar
1 egg
1 tablespoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
4 cups rhubarb cut into 1/2" pieces
1/2 cup sugar
1/2 teaspoon nutmeg

Method :

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.