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Rhubarb Stir Cake
SUBMITTED BY:
Deb
PHOTO BY:
ALIGHTCOMINGON
"Very Moist and Delicious, makes a great Brunch Dessert."
RECIPE RATING:
Read Reviews
(94)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
40 Min
READY IN
1 Hr
Original recipe yield 1 - 9 x 13 inch pan
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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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DIRECTIONS
In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla.
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.
Stir together white sugar and nutmeg; sprinkle over batter.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean.
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REVIEWS
Reviewed on Feb. 26, 2006 by
KSKEMP
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KSKEMP
Feb. 26, 2006
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 because it was so thick. 2nd WARNING: Wait to eat it!!!! The first piece I tried was right after it cooled and it was blah. The next day it was AWESOME! Make this the day before and you won't be disappointed.
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17 users found this review helpful
WARNING: the batter consistency will be as thick as cookie dough, but it is supposed to be...
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Reviewed on Jun. 11, 2003 by KKPETE
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KKPETE
Jun. 11, 2003
This cake was very good. My daughter loved it with whipped creme. To me the nutmeg was a bit strong, so next time I would substitute cinnamon.
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8 users found this review helpful
This cake was very good. My daughter loved it with whipped creme. To me the nutmeg was a bit...
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Reviewed on May 9, 2006 by J. Hoffman
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J. Hoffman
May 9, 2006
I accidently added 1/4 cup of butter to the topping and I swirled it on top of the batter.It tasted unbelievably moist and rich. Even my mother-in-law who hates rhubarb liked it! This is now my FAVORITE rhubarb recipe~
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7 users found this review helpful
I accidently added 1/4 cup of butter to the topping and I swirled it on top of the batter.It...
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Reviewed on Jun. 11, 2003 by DUSTY_OR
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DUSTY_OR
Jun. 11, 2003
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 chopped and I had not expected the batter to be so stiff and at first thought maybe it would not rise. By the time I got all the ingredients in the bowl except for the sour cream it was real stiff. But it all turned out very good. . the rhubarb gave this cake a tartness which was delicious with the sweetness of the brown sugar in the recipe.
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7 users found this review helpful
I served this cake today for our weekly afternoon tea and we were amazed by how delicious it...
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Reviewed on Jun. 7, 2005 by
patty crocker
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patty crocker
Jun. 7, 2005
Excellent cake and very easy. However, I only used 2 1/2 cups of rhubarb and it was more than enough. For the topping, I melted a half a stick of butter to add to the sugar/cinnamon mixture with enough sugar to make it pasty and then spread on the top of the cake. Delish!
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6 users found this review helpful
Excellent cake and very easy. However, I only used 2 1/2 cups of rhubarb and it was more than...
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Reviewed on Jul. 1, 2003 by ZOLLSKI
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ZOLLSKI
Jul. 1, 2003
This was really, really good. I had my doubts when the batter was so stiff...almost like cookie dough...but it turned out sensational. Did substitute cinnamon for the nutmeg though because nutmeg just makes me kind of...nutty. Yup...good stuff!
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6 users found this review helpful
This was really, really good. I had my doubts when the batter was so stiff...almost like...
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Reviewed on Jun. 11, 2003 by SUZZANNA
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SUZZANNA
Jun. 11, 2003
The cake came out great. The sugar on top gave it a sweet crunchy crust. The cake is very moist and not overly sweet. I'm sure I'll make it again.
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6 users found this review helpful
The cake came out great. The sugar on top gave it a sweet crunchy crust. The cake is very...
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Reviewed on Jun. 6, 2003 by ANPAR
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ANPAR
Jun. 6, 2003
I love the tartness of rhubarb and this recipe was perfect!! The sweetness of the cake complements the tartness of the rhubarb. My family enjoyed this recipe - will make again.
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6 users found this review helpful
I love the tartness of rhubarb and this recipe was perfect!! The sweetness of the cake...
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Reviewed on Jun. 1, 2007 by
BIRGHA
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BIRGHA
Jun. 1, 2007
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 to the topping. For those of you who are wondering about using frozen rhubarb, I did -- but I thawed it first. I drained off all but about a quarter cup of the liquid that was created as it thawed. This helped with the stiffness of the dough in the final stage and didn't seem to affect the finished product at all. From what others are saying, my batter was probably a lot easier to spread in the pan. As for results: I took the cake to my parents' house on a visit and everyone there really liked it -- even my dad, who isn't the easiest guy to please! I will definitely make this again; the recipe is going into my file. Thanks, Deb!
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5 users found this review helpful
Grrrr-EAT stuff! Following the advice of others, I made the following modifications: Used...
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Reviewed on May 27, 2006 by GLASS-HALF-FULL
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GLASS-HALF-FULL
May 27, 2006
Very moist and delicious. I would have to agree with the other raters that this cake is better the next day. I used cinnamon and sugar on top instead of nutmeg. It was wonderful. NOTE: The batter is very thick like cookie dough.....don't worry though...it is supposed to be that way. Will definetly make again!
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5 users found this review helpful
Very moist and delicious. I would have to agree with the other raters that this cake is...
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