Rhubarb Stir Cake

Rhubarb Stir Cake

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

1 h servings 308 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 162
  1. 193 Ratings

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Most helpful positive review

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...

Most helpful critical review

Not bad, but not great either. Quite bland and, although moist, was tough after a day or two, no doubt thanks to the low fat content. The mixture was so dry that I rechecked the receipe a couple...

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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...

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 ...

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 ...

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.

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.

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 wi...

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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