Wendy's Rhubarb Stir Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Another yummy recipe from my family; based on a recipe originally published in Homemakers Magazine a few years ago. Ingredients:
1/4 cup butter, softened |
1 1/2 cups packed brown sugar |
1 large egg |
1 tablespoon vanilla |
2 1/3 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sour cream, light or regular |
4 cups rhubarb, chopped into 1/2-inch pieces |
1/3 cup white sugar |
1/2 teaspoon nutmeg |
Directions:
1. In a large bowl, cream together butter and brown sugar; then beat in egg and vanilla.
2. Sift or stir together flour, baking soda and salt; gradually stir into butter mixture.
3. Fold in sour cream and rhubarb.
4. Substitute half of rhubarb for sliced fresh strawberries if you wish, to make a Strawberry-Rhubarb Cake.
5. Spoon batter into a greased 13x9 glass baking dish.
6. Stir together white sugar and nutmeg and sprinkle over batter.
7. Bake in a preheated 350F oven for 40 minutes or until a cake tester comes out clean.
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