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My review
Rhubarb Stir Cake
Deb
"Very moist and delicious. Makes a great brunch dessert."
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Ingredients
1 h servings 308 calsOriginal recipe yields 12 servings (1 9 x 13-inch pan)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
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 174206 Ratings
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Most helpful positive review
6/1/2007
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 t...
Most helpful critical review
12/2/2008
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 !) Gr...
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6/1/2007
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 t...
2/26/2006
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 bec...
6/18/2000
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...
5/27/2006
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 ...
5/9/2006
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 ...
6/21/2002
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.
6/5/2001
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.
6/19/2002
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.
6/7/2005
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 wi...