A tender, moist rhubarb cake made in one bowl, featuring tart rhubarb, a soft sour-cream crumb, and a sweet nutmeg-sugar topping.

1 1/2 cups packed brown sugar

1/4 cup butter, softened

1 large egg

1 tablespoon vanilla extract

2 1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

4 cups chopped rhubarb

1 cup sour cream

1/3 cup white sugar

1/2 teaspoon ground nutmeg

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Preheat the oven to 350°F and grease a 9×13-inch glass baking dish.
In a large bowl, beat together the brown sugar and softened butter until well blended.
Add the egg and vanilla, mixing until smooth.
In a separate bowl, sift together the flour, baking soda, and salt.
Gradually stir the dry ingredients into the butter mixture.
Fold in the chopped rhubarb and sour cream until just combined.
Spread the batter evenly into the prepared baking dish.
In a small bowl, mix the white sugar and nutmeg, then sprinkle over the batter.
Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.

Add a pinch of cinnamon to the topping for extra warmth.

Fold in chopped nuts for more texture.

Replace part of the sour cream with yogurt for a lighter crumb.

Top with a vanilla glaze for added sweetness.

Frozen rhubarb works—just blot excess moisture.