Heart of the Valley YMCA Recipe Box

SOUR CREAM RHUBARB CAKE
1 1/2 cups sugar
1/2 cup melted butter
1 egg
1 cup sour cream
1 tsp pure vanilla extract
1 tsp baking soda
2 cups flour
1 1/2 cups chopped rhubarb, fresh or frozen (tart cherries could be a nice alternative)

Topping
1/2 cup sugar
1 tsp Penzey's cinnamon

Preheat oven to 350 degrees.  Grease 9 x 13 pan and set aside.  In a missing bowl, combine the sugar, butter, egg, sour cream and vanilla.  Mix well.  Stir in the baking soda and flour.  Add the rhubarb and mix to combined.  Spread the batter in the pan.  In a small bowl, combine the sugar and cinnamon.  Sprinkle over the batter and bake at 350 degrees for 30-35 minutes.

Submitted by Mary Kabacinski 6/17/2014