RHUBARB SOUR CREAM CAKE
Printed from COOKS.COM
1/4 c. butter, room temperature
1 1/2 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
1/2 c. wheat germ
1 tsp. baking soda
4 1/2 c. rhubarb, cut into 1/2 inch pieces
1 c. fat free sour cream
Cream butter and sugar. Beat in eggs and vanilla. Add dry ingredients
and mix well. Add rhubarb and sour cream and blend well. Pour into a
greased 9 x 13 inch pan.
TOPPING:
1/2 c. sugar
1 1/2 tsp. cinnamon
3/4 c. chopped nuts
For topping combine sugar, cinnamon and nuts. Sprinkle on batter. Bake
at 350 degrees for 40 minutes. Serves 10
Blessed are those who can give without remembering
And take without forgetting.
~Angelique~
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