Rhubarb Stir-Cake

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

• Ready In: 55 mins
• Serves: 12

Ingredients

• 1⁄4 cup butter, softened
• 1 1⁄2 cups  packed brown sugar
• 1  egg
• 1  tablespoon vanilla
• 2 1⁄3 cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup sour cream (light or regular)
• 4  cups rhubarb (1/2-inch pieces)
• 1⁄3 cup granulated sugar
• 1⁄2 teaspoon nutmeg

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.