2 tb Soft butter
3/4 c Light brown sugar
1 ts Vanilla
1 Egg
1 1/4 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
1/2 c Sour cream
2 c Chopped rhubarb
TOPPINGS: About 6 lumps sugar 1/2 tsp mace
In a bowl beat together the butter, brown sugar, vanilla, and egg.
Mix the flour, baking powder, and salt in the top of a sifter, set
over the butter-mixture bowl, then sift into the bowl alternately
with the sour cream. Blend well, then fold in the rhubarb. Spread
the batter into a greased 8-inch square pan. Crush the sugar lumps
and mix with the mace. Sprinkle over the top of the batter and bake
in a preheated 350 F oven for 45 minutes. Makes one 8-inch square
cake.
[ The L. L. Bean Book of NEW New England Cookery ]
Yields
8 Servings