Rhubarb Stir Cake
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Butter (softened)1.5 cups
Brown Sugar (packed)1
Egg1 tbsp
Vanilla Extract2.333333 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Salt1 cup
Sour Cream4 cups
Rhubarb (chopped)1 cup
White Sugar1 tsp
Ground NutmegDirections:
1
In large bowl, cream together butter or margarine and brown sugar
2
Beat in egg and vanilla
3
Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture
4
Fold in sour cream and rhubarb
5
Spoon batter into greased 9 x 13 inch glass baking dish
6
Stir together white sugar and nutmeg; sprinkle over batter
7
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean