Rating: 4.5 stars
221 Ratings
  • 5 star values: 159
  • 4 star values: 45
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 4

Very moist and delicious. Makes a great brunch dessert.

Recipe Summary

cook:
40 mins
total:
1 hr
prep:
20 mins
Servings:
12
Yield:
1 9 x 13-inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla.

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  • Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9 x 13 inch glass baking dish.

  • Stir together white sugar and nutmeg; sprinkle over batter.

  • Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean.

Nutrition Facts

308 calories; protein 4.1g; carbohydrates 54g; fat 8.6g; cholesterol 34.1mg; sodium 254.9mg. Full Nutrition
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