Home Made Recipes

Rhubarb Stir Cake

Rhubarb Stir Cake

Ingredients

Original recipe makes 1 9 x 13-inch pan Change Servings
Makes servings US Metric Adjust Recipe (Help)
  • 1/4 cup butter, softened

  • 1 1/2 cups packed brown sugar

  • 1 egg

  • 1 tablespoon vanilla extract

  • 2 1/3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup sour cream

  • 4 cups chopped rhubarb

  • 1/3 cup white sugar

  • 1/2 teaspoon ground nutmeg

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  • PREP

    20 mins

  • COOK

    40 mins

  • READY IN

    1 hr

Rhubarb Stir Cake

Directions

  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.

Nutrition

  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 54 g
  • 17%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 255 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe by Deb

“Very moist and delicious. Makes a great brunch dessert.”

Categories:   Coffee Cake

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