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