Rhubarb Cake

2 tb Soft butter

3/4 c Light brown sugar

1 t Vanilla

1 Egg

1 1/4 c All-purpose flour

1/2 ts Baking powder

1/4 ts Salt

1/2 c Sour cream

2 c Chopped rhubarb

TOPPINGS: About 6 lumps sugar 1/2 tsp mace In a bowl beat together the butter, brown sugar, vanilla, and egg. Mix the flour, baking powder, and salt in the top of a sifter, set over the butter-mixture bowl, then sift into the bowl alternately with the sour cream. Blend well, then fold in the rhubarb. Spread the batter into a greased 8-inch square pan. Crush the sugar lumps and mix with

the mace. Sprinkle over the top of the batter and bake in a preheated 350 F oven for 45 minutes. Makes one 8-inch square cake.

[ The L. L. Bean Book of NEW New England Cookery ]