4 c. rhubarb, cut in 1/2" pieces
1/4 c. butter, softened
1 1/2 c. packed light brown sugar
1 lg. egg, beaten
1 tsp. vanilla
2 1/3 c. flour sifted with 1 tsp. baking soda and 1/2 tsp. salt
1 c. sour cream

Mix butter and sugar until fluffy. Beat in egg. Add vanilla. Stir in flour mixture and sour cream. Fold in rhubarb. Spoon into a buttered 13x9x2 inch pan. Sprinkle with a mixture of 2/3 cup sugar and 1/2 teaspoon nutmeg or cinnamon. Bake in preheated 350 degree oven for 40 minutes or until cake bounces back. Serve with whipped cream.