Rhubarb Stir Cake

Rhubarb Stir Cake
  • PREP TIME
    20 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    12 People
  • VIEWS
    680

This Rhubarb Stir Cake is a wonderfully moist and flavorful treat, perfect for a delightful brunch or a satisfying dessert. The tangy rhubarb complements the sweet brown sugar and warm nutmeg, creating a harmonious balance of flavors.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    54 g
  • Cholesterol
    34 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    5 g
  • Sodium
    255 mg
  • Sugar
    33 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13 inch glass baking dish. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. (5 minutes)

Image Step 03
03 Step

Recipe View 2 mins Beat in the egg and vanilla extract until well combined. (2 minutes)

Image Step 04
04 Step

Recipe View 3 mins In a separate bowl, whisk together the flour, baking soda, and salt. (3 minutes)

Image Step 05
05 Step

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. (5 minutes)

Image Step 06
06 Step

Recipe View 3 mins Fold in the sour cream and chopped rhubarb until evenly distributed throughout the batter. (3 minutes)

Image Step 07
07 Step

Recipe View 2 mins Spoon the batter into the prepared baking dish, spreading evenly. (2 minutes)

Image Step 08
08 Step

Recipe View 2 mins In a small bowl, stir together the granulated sugar and ground nutmeg. Sprinkle evenly over the batter. (2 minutes)

Image Step 09
09 Step

Recipe View 45 mins Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. (45 minutes)

Image Step 10
10 Step

Recipe View 15 mins Let the cake cool in the dish for at least 15 minutes before serving. (15 minutes)

For a richer flavor, consider using browned butter instead of softened butter in the cake batter.
If fresh rhubarb is not available, you can use frozen rhubarb, but be sure to thaw and drain it well before adding it to the batter.
A touch of lemon zest added to the batter can brighten the flavors even more.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
This cake can be stored in an airtight container at room temperature for up to 3 days.

Leola Dicki

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 226 Ratings)
Total Reviews: (5)
  • Agustin Graham

    This cake was so easy to make and incredibly delicious! My family loved it.

  • America Mueller

    I followed the recipe exactly, and it turned out perfect! A new family favorite.

  • Sheila Berge

    Next time, I might try adding some chopped nuts for a little crunch.

  • Sabrina Hoeger

    I added a streusel topping to mine, and it was a huge hit!

  • Zackery Ritchie

    The rhubarb gives it such a nice tartness that balances the sweetness perfectly.

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