RHUBARB STIR CAKE

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RHUBARB STIR CAKE image

Categories     Fruit     Brunch

Number Of Ingredients 11

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 rhubarb, chopped
1/3 cup white sugar
1/2 teaspoon ground nutmeg

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.

Haider Saif
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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
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I didn't have any rhubarb on hand, so I used strawberries instead. The cake still turned out great!


Eusebiovty Moralesht
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This cake is a bit too dry for my taste. I think I would add some more butter or oil next time.


Perla moeales
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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
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This cake is so easy to make, and it's always a hit with my family and friends.


M Md
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I love the combination of rhubarb and ginger in this cake. It's a unique and delicious flavor.


Mehdi Mhalli
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This cake is perfect for a summer afternoon snack. It's light and refreshing, and the rhubarb gives it a unique flavor.


Arooj Anmol
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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
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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
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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.