1/2 cup butter
1 cup brown sugar
1 cup sugar, divided
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
2-3 cups diced fresh or frozen rhubarb
1 tsp cinnamon
Cream butter, brown sugar, and 1/2 cup of the sugar until light and fluffy. Add egg and vanilla; beat for two minutes. Combine flour, baking soda, and salt. Add to creamed mixture alternately with sour cream beating well after each addition. Stir in the rhubarb. Pour into greased 9x13. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Serve warm.
Cream butter, brown sugar, and 1/2 cup of the sugar until light and fluffy. Add egg and vanilla; beat for two minutes. Combine flour, baking soda, and salt. Add to creamed mixture alternately with sour cream beating well after each addition. Stir in the rhubarb. Pour into greased 9x13. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Serve warm.
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