Rhubarb Tea Cakes

This is from Martha Stewart's magazine, these cakes are sooo moist and yummy they disappeared quickly and I am definitely going to make more!

1 1/2 c flour

1/2 tsp salt

1/4 tsp baking soda

1/4 tsp baking powder

1 stick, (1/2 c) unsalted butter at room temp

1 c sugar

2 large eggs

1 tsp vanilla

1/2 c sour cream

2 c rhubarb, diced into 1/4 inch pieces.

Preheat oven to 350 and grease or spray 8  4x2 1/2 mini loaf pans  I used a little larger pan and made 4 loaves.

Mix flour, soda, powder and salt. In another bowl beat butter and sugar until fluffy, add eggs and vanilla, beat until combined. Add flour mixture alternately with sour cream.

 Stir in rhubarb.

Bake about 40 min, depending on loaf sizes, until golden and center tests done.