Rhubarb Stir Cake

          

Very moist and delicious. Makes a great brunch dessert.

Original recipe makes 1 9 x 13-inch pan

Ingredients

1/4 cup butter, softened
1 1/2 cups packed brown sugar
1 egg
1 tablespoon vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
4 cups chopped rhubarb
1/3 cup white sugar
1/2 teaspoon ground nutmeg

  • PREP

    20 mins

  • COOK

    40 mins

  • READY IN

    1 hr

Directions

  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.

Nutrition

Calories: 308 kcal
Carbohydrates: 54 g
Cholesterol: 36 mg
Fat: 8.6 g
Fiber: 1.4 g
Protein: 4.1 g
Sodium: 255 mg

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