Rhubarb Stir Cake Recipe - Allrecipes.com
Rhubarb Stir Cake Recipe
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Rhubarb Stir Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 9 x 13-inch pan Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Jun 01, 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!

Most Helpful Critical Review
Feb 08, 2007

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 of times to see if I had missed something. I won't make this again.

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.

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.

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!

May 09, 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~

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.

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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  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 54 g
  • 17%
  • Cholesterol
  • 34 mg
  • 11%
  • 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.

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