Rhubarb Stir Cake recipe

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Ingredients

¼ cup butter, softened
1 ½ cups packed brown sugar
1 egg
1 tablespoon vanilla extract
2 ⅓ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
4 cups chopped rhubarb
⅓ cup white sugar
½ teaspoon ground nutmeg

Nutrition Info

307.7 calories
carbohydrate: 54 g
cholesterol: 34.1 mg
fat: 8.6 g
fiber: 1.4 g
protein: 4.1 g
saturatedFat: 5.2 g
servingSize: -
sodium: 254.9 mg
sugar: 33 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9 x 13-inch pan

Recipe Note

Very moist and delicious. Makes a great brunch dessert.

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