~from Savoring Time in the Kitchen
I reduced the original recipe by about one-third and used a 9 x 9 inch pan. My amounts are in parentheses. If you make the full recipe, please use a 9 x 13 inch baking pan.
Here is a handy conversion chart for reducing recipes...https://www.tasteofhome.com/article/how-to-cut-down-recipes/
2 1/3 (1-1/2) cups flour
1 (1/2 + 1/4) teaspoon salt
1 (1/2 + 1/4) teaspoon baking soda
1-1/2 (1) cup brown sugar
1/4 cup (2-1/2 tablespoons) butter, softened
1 (2/3) cup sour cream
1 (2 tablespoons + 1-1/2 teaspoons) egg... (take one small egg and break it into a cup, whisk and then measure)
1 (1/2 + 1/4) teaspoon vanilla
4 (2-2/3) cup. fresh rhubarb cut in 1/4 inch slices
3/4 (1/2) cup sugar
1/4 teaspoon nutmeg (I used cinnamon)
Preheat oven to 350 degrees.
In large mixing bowl, sift flour, salt and soda. Add brown sugar, butter, sour cream, egg and vanilla. Beat until well blended. Fold in rhubarb. Pour into 9 x 13 (9 x 9) greased cake pan (I use Bakers Joy).
Combine sugar and nutmeg (or cinnamon) and sprinkle over top of cake batter. Bake for 40-45 minutes. Cool and serve with whipped cream or vanilla ice cream, if desired.