Spring Rhubarb Cake

This is the time of year for rhubarb, so it would be a shame to waste it.  Not  a lover of it? Aha! I have a few recipes to change your mind…read on…

• 1/4 cup butter, room temperature
• 1 1/2 cups packed brown sugar
• 1 egg
• 1 tsp. pure vanilla extract
• 2  1/3 cups flour
• 1 tsp. baking soda
• 4 cups washed, chopped rhubarb
• 1 cup sour cream
• freshly grated nutmeg

if that isn’t enough, by all means, add the whipped cream.

Preheat oven to 350 degrees.  In a large bowl, cream butter and sugar until very fluffy (4-5 minutes).  Beat in the egg well and add the vanilla.

Sift  the flour and baking soda together and add to the butter mixture.

Stir in the rhubarb and sour cream.  Mix this together with your hands as it is a very stiff batter.

Pat into a greased 9 x 13 baking dish.  Sprinkle lightly with nutmeg.  Bake for about 40 minutes or until done.

Serve this warm with the, oh yeah, whipped cream. Now sit on the deck with a hot coffee and enjoy the spring warmth.  You could share this delightful moment with a friend as well.  Who could ask for more?

Not a calorie in this one….Nah!