RHUBARB STIR CAKE
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Haider Saif
[email protected]This cake is a great way to use up leftover rhubarb. It's a delicious and easy-to-make dessert that the whole family will enjoy.
ryan pudlitzke
[email protected]I didn't have any rhubarb on hand, so I used strawberries instead. The cake still turned out great!
Eusebiovty Moralesht
[email protected]This cake is a bit too dry for my taste. I think I would add some more butter or oil next time.
Perla moeales
[email protected]I've made this cake several times, and it's always a success. It's a great recipe to have on hand for when you need a quick and easy dessert.
Aakas Aakas
[email protected]This cake is so easy to make, and it's always a hit with my family and friends.
M Md
[email protected]I love the combination of rhubarb and ginger in this cake. It's a unique and delicious flavor.
Mehdi Mhalli
[email protected]This cake is perfect for a summer afternoon snack. It's light and refreshing, and the rhubarb gives it a unique flavor.
Arooj Anmol
[email protected]The cake was a bit too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar next time.
Sherram Das
[email protected]I was pleasantly surprised by how easy this cake was to make. I'm not a very experienced baker, but I was able to follow the instructions easily and the cake turned out great.
Hera Pitt
[email protected]This rhubarb stir cake was a delightful treat! The cake was moist and flavorful, with a perfect balance of sweetness and tartness. The rhubarb added a lovely pop of color and a bit of crunch. I would definitely make this cake again.