Title: Rhubarb Cake #1
Categories: Cake
Yield: 8 Servings

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 ]

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