Ingredients
12
12 servings
- •4 cups diced rhubarb
- •¼ cup white sugar
- •1 ½ cups brown sugar
- •1 cup sour cream
- •½ cup butter, softened
- •1 egg
- •1 teaspoon vanilla extract
- •2 ½ cups all-purpose flour
- •1 teaspoon baking soda
- •1 tablespoon white sugar, or to taste
- •1 pinch ground nutmeg, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rhubarb out into the bottom of a cake pan; sprinkle 1/4 cup white sugar over the top.
- Beat brown sugar, sour cream, butter, egg, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour and baking soda; mix until batter is just combined. Pour batter over rhubarb; top with 1 tablespoon white sugar and nutmeg.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
Nutritional Facts
Per 12 servings
- Calories: 309
- Carbohydrate: 46g
- Fat: 13g
- Fiber: 2g
- Protein: 4g
- Sugar: 23g
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