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“This moist cake with a sweet crunchy topping is so easy to prepare and makes a delightful spring brunch dessert!!!”
READY IN:
55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, cream together butter and brown sugar.
  2. Beat in egg and vanilla.
  3. Sift or stir together flour, baking soda and salt; gradually stir into butter mixture.
  4. Fold in sour cream and rhubarb.
  5. Spoon into greased 13 by 9 inch glass baking dish.
  6. Stir together granulated sugar and nutmeg; sprinkle over batter.
  7. Bake in 350 degrees oven for 40 minutes or until tester comes out clean.

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