#150 rhubarb tea cakes

1.5 cups flour
1.5 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1 stick butter (softened)
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
2 cups rhubarb (diced small, about 3 stalks)

Mix together sugar and butter until smooth. Add eggs and blend well. Add dry ingredients and sour cream and mix. Stir in rhubarb. Bake in buttered muffin tins @350 ~30 mins (note: next time use parchment paper lined tins, the bottoms didn't come out of the pan well)

From http://theslowcook.blogspot.com/2008/04/rhubarb-tea-cake.html