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Wendy's Rhubarb Stir Cake

Another yummy recipe from my family; based on a recipe originally published in Homemakers Magazine a few years ago.
- Ready In:
- 1hr
- Serves:
- Units:
Nutrition Information
38
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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
- In a large bowl, cream together butter and brown sugar; then beat in egg and vanilla.
- Sift or stir together flour, baking soda and salt; gradually stir into butter mixture.
- Fold in sour cream and rhubarb.
- Substitute half of rhubarb for sliced fresh strawberries if you wish, to make a Strawberry-Rhubarb Cake.
- Spoon batter into a greased 13x9 glass baking dish.
- Stir together white sugar and nutmeg and sprinkle over batter.
- Bake in a preheated 350F oven for 40 minutes or until a cake tester comes out clean.
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Other than substituting cinnamon for nutmeg, cuz I didn't have nutmeg, I followed the directions as written & everyone loved this cake. Rhubarb was available at the Farmers Market & one bunch for a lousy $2.00 made the 4 cups perfectly. I just asked the seller & he told me to pick the smallest redist stalks, and said that would make the 4 cups. How would I know. Anyway, thank you for this recipe. It made me the hit of the neighborhood when I gave it out to my friends.
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Other than substituting cinnamon for nutmeg, cuz I didn't have nutmeg, I followed the directions as written and everyone loved this cake. Rhubarb was available at the Farmers Market and one bunch for a lousy $2.00 made the 4 cups perfectly. I just asked the seller and he told me to pick the smallest redist stalks, and said that would make the 4 cups. How would I know. Anyway, thank you for this recipe. It made me the hit of the neighborhood when I gave it out to my friends.
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