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Rhubarb Stir Cake

Rated as 4.63 out of 5 Stars

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

1 h servings 308 cals
Original recipe yields 12 servings (1 9 x 13-inch pan)

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.

Nutrition Facts


Per Serving: 308 calories; 8.6 g fat; 54 g carbohydrates; 4.1 g protein; 34 mg cholesterol; 255 mg sodium. Full nutrition

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Reviews

Read all reviews 174
  1. 207 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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

This was pretty yummy, although I think I'll keep looking for a better rhubarb cake / bread recipe. A bit too sweet for my liking (even though I reduced the sugar to 2/3 of the original !) Gr...

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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.

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.

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...