Very moist and delicious. Makes a great brunch dessert.

Deb
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla.

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  • 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.

Partner Tip

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

Nutrition Facts

308 calories; 8.6 g total fat; 34 mg cholesterol; 255 mg sodium. 54 g carbohydrates; 4.1 g protein; Full Nutrition

Reviews (183)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/01/2007
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! Read More
(182)

Most helpful critical review

Rating: 3 stars
12/02/2008
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!) Great texture; I used slightly less rhubarb (it was all that I had) and baked muffins instead of a cake which worked really well! Read More
(3)
218 Ratings
  • 5 star values: 157
  • 4 star values: 45
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
06/01/2007
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! Read More
(182)
Rating: 5 stars
06/01/2007
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! Read More
(182)
Rating: 5 stars
02/26/2006
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. Read More
(102)
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Rating: 5 stars
06/11/2003
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. Read More
(53)
Rating: 5 stars
05/27/2006
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! Read More
(37)
Rating: 5 stars
05/09/2006
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 Read More
(30)
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Rating: 5 stars
06/11/2003
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. Read More
(23)
Rating: 5 stars
06/11/2003
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. Read More
(18)
Rating: 5 stars
06/06/2003
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. Read More
(16)
Rating: 5 stars
06/07/2005
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 with enough sugar to make it pasty and then spread on the top of the cake. Delish! Read More
(15)
Rating: 3 stars
12/02/2008
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!) Great texture; I used slightly less rhubarb (it was all that I had) and baked muffins instead of a cake which worked really well! Read More
(3)