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Ingredients
| salted butter: 1/4 cup (softened) |
| light brown sugar (packed): 1 1/2 cups |
| eggs: 1 |
| vanilla extract: 1 Tbl |
| all-purpose flour (unsifted): 2 1/3 cups |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| sour cream: 1 cup |
| rhubarb (chopped): 4 cups |
| granulated sugar: 1/3 cup |
| ground nutmeg: 1/2 tsp |
Rhubarb Stir Cake
Credit: AllRecipes
User rating:
"Very moist and delicious. Makes a great brunch dessert."
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Prep Time
20 min -
Cook Time
40 min -
Servings
12 serving(s)
Tags
Directions
- 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.