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Total Time
55mins
Prep 15 mins
Cook 40 mins

This moist cake with a sweet crunchy topping is so easy to prepare and makes a delightful spring brunch dessert!!!

Ingredients Nutrition

Directions

  1. In large bowl, cream together butter and brown sugar.
  2. Beat in egg and vanilla.
  3. Sift or stir together flour, baking soda and salt; gradually stir into butter mixture.
  4. Fold in sour cream and rhubarb.
  5. Spoon into greased 13 by 9 inch glass baking dish.
  6. Stir together granulated sugar and nutmeg; sprinkle over batter.
  7. Bake in 350 degrees oven for 40 minutes or until tester comes out clean.