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Rhubarb Stir Cake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Delicious rhubarb coffee cake with tangy sour cream and a touch of nutmeg.
Ingredients:
  • 0.25 cup butter, softened
  • 1.5 cups packed brown sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2.3333332538605 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup sour cream
  • 4 cups chopped rhubarb
  • 0.33333334326744 cup white sugar
  • 0.5 teaspoon ground nutmeg
Instructions:
  • Combine the butter/margarine and brown sugar in a large bowl until creamy. Mix in the egg and vanilla.
  • Combine flour, baking soda, and salt, then mix into the butter mixture. Gently fold in sour cream and rhubarb, then transfer batter into a greased 9 x 13 inch glass baking dish.
  • Combine the white sugar and nutmeg, then generously sprinkle the mixture over the batter.
  • Bake at 350°F (175°C) until a tester comes out clean, about 40 minutes.

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