Rhubarb Stir Cake

This recipe for Rhubarb Stir Cake has been passed down through generations in my family. It’s a delicious, moist cake that is perfect for any occasion!

Ingredients

• 1/4 cup butter, softened
• 1 1/2 cups packed brown sugar
• 1 egg
• 1 tablespoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream or yogurt
• 4 cups chopped rhubarb or other fruit (strawberries, blueberries, etc.)
• 3 tablespoons white sugar
• 1 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).

2. Take a large bowl and cream together the butter or margarine with the brown sugar until smooth.

3. Beat in the egg and vanilla extract next.

4. In another bowl, sift or stir together the flour, baking soda and salt; gradually mix this into the butter mixture from step 2 until combined.

5. Fold in the sour cream and rhubarb gently until mixed well.

6. Pour/spoon the batter into a greased 9 x 13 inch glass baking dish; spread evenly if necessary.

7 8In yet another small bowl, mix together white sugar and nutmeg; sprinkle this over top of the cake batter in the pan.. Bake for 40 minutes at 350 degrees F (175 degrees C), or until a toothpick or cake tester comes out clean when inserted into various spots on the cake (including near edges).

Nutrition Facts

• Serving size: 1/12 of a recipe (2.8 ounces).
• Calories: 227
• Calories from Fat: 90 %
• Daily Value * Total Fat 10g 15% Saturated Fat 5.4g 27% Cholesterol 32mg 11% Sodium 267mg 11% Potassium 85mg 2% Total Carbohydrates 31.1g 10% Dietary Fiber 0.6g 2% Sugars 17.4g Protein 3 g 6 % Vitamin A 7 % Vitamin C 4 % Calcium 8 % Iron 5