2 1/3 c. flour
1 tsp. salt
1 tsp. baking soda
1 1/2 c. brown sugar
1/4 c. butter
1 c. sour cream
1 egg
1 tsp. vanilla
4 c. fresh rhubarb cut in 1/4 inch slices
3/4 c. sugar
1/2 tsp. nutmeg

Preheat oven to 350 degrees. In large mixing bowl, sift flour, salt and soda. Add brown sugar, butter, sour cream, egg and vanilla. Beat until well blended. Fold in rhubarb. Pour into 9 x 13 greased cake pan. Combine sugar and nutmeg and sprinkle over top of cake batter. Bake for 40-45 minutes. Cool and serve with whipped cream or vanilla ice cream.