Rhubarb Stir Cake

This cake is so amazing and very moist and delicious.


12 servings


1/4 cup butter or margarine, room temperature
1 1/2 cups packed brown sugar
1 large 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 granulated (white) sugar
1/2 teaspoon ground nutmeg


Preheat oven to 350°F (177°C). Grease a 13 x 9-inch glass baking dish with Pan Release or cooking spray.

In large bowl, cream together butter and brown sugar. Beat in egg and vanilla.

Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. Fold in sour cream and rhubarb. Spoon batter into prepared baking dish. Stir together the sugar and nutmeg; sprinkle over batter.

Bake for 40 minutes, or until tester comes out clean. Place dish on wire cooling rack to cool.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 40 minutes

Nutritional Information

Amount per serving: Calories: 308; Total Fat: 8.6 g; Cholesterol: 36 mg; Sodium: 255 mg; Total Carbs: 54 g; Dietary Fiber: 1.4 g; Protein: 4.1 g

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