Rhubarb Sour Cream Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 12 | Servings | |
INGREDIENTS
| 4 | T | Butter |
| 1 1/2 | c | Firmly packed brown sugar |
| 1 | Egg | |
| 1 | T | Vanilla |
| 2 1/2 | c | Flour |
| 1 | t | Baking soda |
| 1 | t | Salt |
| 1 | c | Sour cream |
| 4 | c | Rhubarb cut into 1/2" pieces |
| 1/2 | c | Sugar |
| 1/2 | t | Nutmeg |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 321
Calories From Fat: 74
Total Fat: 8.4g
Cholesterol: 35.6mg
Sodium: 330.5mg
Potassium: 217.6mg
Carbohydrates: 57.8g
Fiber: 1.5g
Sugar: 36.4g
Protein: 4.1g