1 1/2 Brown Sugar
2 1/3 All-Purpose Flour
1 Baking Soda
1 Sour Cream
1/3 White Sugar
In a large bowl, cream together butter and brown sugar; then beat in egg and vanilla.
Sift or stir together flour, baking soda and salt; gradually stir into butter mixture.
Fold in sour cream and rhubarb.
Substitute half of rhubarb for sliced fresh strawberries if you wish, to make a Strawberry-Rhubarb Cake.
Spoon batter into a greased 13×9 glass baking dish.
Stir together white sugar and nutmeg and sprinkle over batter.
Bake in a preheated 350F oven for 40 minutes or until a cake tester comes out clean.