Rhubarb Stir Cake

Rhubarb Stir Cake

158

"Very moist and delicious. Makes a great brunch dessert."

Ingredients

1 h {{adjustedServings}} servings 308 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla.
  2. Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9 x 13 inch glass baking dish.
  3. Stir together white sugar and nutmeg; sprinkle over batter.
  4. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean.
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Reviews

158
  1. 188 Ratings

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Grrrr-EAT stuff! Following the advice of others, I made the following modifications: Used five cups of rhubarb instead of four; cut the nutmeg in half and added a quarter teaspoon of cinnamon t...

WARNING: the batter consistency will be as thick as cookie dough, but it is supposed to be that way! I double and triple checked to make sure I had this recipe right the first time I made it bec...

I served this cake today for our weekly afternoon tea and we were amazed by how delicious it was. The only comment I have to make about preparation is four stalks of rhubarb equals four cups of...