Preheat oven to 350 degrees.

1/2 c. butter
1 1/2 c. sugar

until fluffy.

1 tsp. vanilla extract

2 1/3 c. all-purpose flour
1 tsp. baking soda

4 c. chopped rhubarb
1 c. sour cream

Mix this stiff batter with your hands and pat into a greased 9x13-inch baking dish. Sprinkle lightly with nutmeg. Bake 40 minutes. Serve warm, topped with whipped cream. Serves 12.