| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
New England |
Cakes |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 ]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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