Rhubarb Stir Cake Recipe
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Rhubarb Stir Cake

By: Deb 
"Very moist and delicious. Makes a great brunch dessert."

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (149)

Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

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Original Recipe Yield 1 9 x 13-inch pan
 

Ingredients

  • 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 308 | Total Fat: 8.6g | Cholesterol: 36mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 1, 2007 by V. L. Hartman   view full review
Grrrr-EAT stuff! Following the advice of others, I made the following modifications: Used...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 26, 2006 by KSKEMP   view full review
WARNING: the batter consistency will be as thick as cookie dough, but it is supposed to be...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 11, 2003 by DUSTY_OR   view full review
I served this cake today for our weekly afternoon tea and we were amazed by how delicious it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on May 27, 2006 by GLASS-HALF-FULL   view full review
Very moist and delicious. I would have to agree with the other raters that this cake is...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on May 9, 2006 by J. Hoffman   view full review
I accidently added 1/4 cup of butter to the topping and I swirled it on top of the batter.It...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 11, 2003 by KKPETE   view full review
This cake was very good. My daughter loved it with whipped creme. To me the nutmeg was a bit...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 11, 2003 by SUZZANNA Supporting Member (Click to learn more about Supporting Membership)  view full review
The cake came out great. The sugar on top gave it a sweet crunchy crust. The cake is very...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 7, 2005 by patty crocker   view full review
Excellent cake and very easy. However, I only used 2 1/2 cups of rhubarb and it was more than...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Jul. 1, 2003 by ZOLLSKI   view full review
This was really, really good. I had my doubts when the batter was so stiff...almost like...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jun. 6, 2003 by ANPAR   view full review
I love the tartness of rhubarb and this recipe was perfect!! The sweetness of the cake...

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