This recipe for Rhubarb Sour Cream Cake, by Pam Peters, is from The Fungus Among Us,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup butter 1-1/2 cup sugar 1 egg 1 cup sour cream 2-1/2 cup flour 1 tsp baking soda 3 cup diced rhubarb 1/2 cup sugar and cinnamon mix
cream together butter, sugar, and egg. Stir in sour cream, flour, and baking soda. Fold in rhubarb. Spoon into 2 - 8" foil pie pans (greased and floured). Sprinkle on topping of sugar and cinnamon. Add nuts if so desired. Bake at 350 degrees for 25 minutes. Test with a toothpick for doneness.
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