| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1 1/2 |
c |
Firmly packed brown sugar |
| 1 |
|
Egg |
| 1 |
tb |
Vanilla |
| 2 1/2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
c |
Sour cream |
| 4 |
c |
Rhubarb cut into 1/2" pieces |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Nutmeg |
INSTRUCTIONS
BOWER (FHMN87A
Cream butter and brown sugar until fluffy. Beat in egg and vanilla. Sift
flour with baking soda and salt. Add to mixture. Fold in sour cream and
rhubarb. Spoon into greased 9" X 13" pan. Bake at 350 F for 40 minutes.
>From The Central Market Cookbook by Phyllis Good.
Posted to MC-Recipe Digest V1 #615 by Nancy Berry <nlberry@prodigy.net> on
May 18, 1997
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