Granny’s Rhubarb Cake

Ingredients

• 4 cups diced rhubarb
• 1/4 cup white sugar
• 1 1/2 cups brown sugar
• 1 cup sour cream
• 1/2 cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon white sugar, or to taste
• 1 pinch ground nutmeg, or to taste

Directions

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.