Wendy's Rhubarb Stir Cake
Another yummy recipe from my family; based on a recipe originally published in Homemakers Magazine a few years ago.
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INGREDIENTS
Nutrition- 1⁄4
- 1 1⁄2cups packed brown sugar
- 1large egg
- 1tablespoon vanilla
- 2 1⁄3cups all-purpose flour
- 1teaspoon baking soda
- 1⁄2teaspoon salt
- 1
- 4
- 1⁄3cup white sugar
- 1⁄2teaspoon nutmeg
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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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