Community Pick
Wendy's Rhubarb Stir Cake
"Another yummy recipe from my family; based on a recipe originally published in Homemakers Magazine a few years ago."
photo by Melandsid
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
12
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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Reviews
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Oh boy this is good ! It disappeared so fast I had to make another one the next day which I sharec with my neighbors also. This cake is really moist and tastes like "Rhubarb Pudding" my gramma used to make in the early 40's. It is very easy to make and the neighbor I shared with said she had to drop by to see what i was baking.. grammajune -
Yum Yum Yum! That's what I said when I took it out of the oven and I haven't stopped saying it since. Just like the one my mom used to make! Thanks Lennie. -
This was my first rhubarb cake and the first time my grandkids had ever tasted rhubarb. When I served it with whipped topping, they all said it was delicious. Thanks for a good cake! -
Very soft and moist cake.My family loved it.Gone by breakfast.
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Oh, Lennie! This is to die for!! :o) I have never even heard of rhubarb until I married 11 years ago, and I had my MIL's strawberry rhubarb pie. I fell in love instantly! It is my favorite pie! I simply HAD to try this, especially since it had a familiar name in the title! LOL My family went nuts over this! So moist and delicious and I had almost everything on hand. Thanks for another first prize winner in our family!!
see 32 more reviews
Tweaks
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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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Fabulous cake. I'm throwing away all my other rhubarb cake recipes. This cake is moist, delicious, and slices neatly into attractive servings. I beat the sour cream directly into the butter/egg/sugar mixture. then folded in the flour mixture. I also substituted cinnamon for nutmeg in the topping, and added 1/2 cup chopped toasted pecans. My cake took 50 minutes to bake in a heavy ceramic baking dish. I also think it serves 16 rather than 12, since each slice is so rich. -
Nice cake with lots of rhubarb! I cut the sugar (because I don't like things too sweet), used half whole wheat flour and substituted greek yogurt for the sour cream and it was still nice and moist and plenty sweet. The batter was a little thick, but I think you need that to soak up the juices from the rhubarb. I also used raw sugar for extra crunch on top, but only about half the amount the recipe called for. Thank you for sharing! -
This was a wonderful cake. It was my 1st time working w/rhubarb. My DH got a BUNCH from a coworker. I thought I made this wrong at first as the batter was very sticky and I had a hard time mixing the ingredients. It also didn't spread in pan very well, but as it was baking... it evened out. It actually reminds me more of a bread pudding than cake, but still very good! The only thing I did different was combine the cut rhubarb with a 1/4 cup sugar and let that sit for about 30 mins before folding into batter to cut the tartness and also subbed cinnamon for nutmeg. I served this w/a dollup of whipped cream. Yum! :)
RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
