Rhubarb Sour Cream Cake

ingredients

1/4 cup butter, at room temperature
1 1/2 cups brown sugar
2 eggs
1 tsp. vanilla
2 1/3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup sour cream
4 cups rhubarb, cut into 1/2" pieces

Topping:
1/4 cup white sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg

method

In a bowl, blend butter and brown sugar. Beat in eggs and vanilla. In another bowl, combine flour, baking soda and salt. Stir into butter mixture alternately with the sour cream. Stir in rhubarb. Spoon into a buttered 9x13" pan. Sprinkle with topping.

Bake at 350° F. for 50-60 minutes. Serve with vanilla ice cream or whipped cream.