Rhubarb Stir Cake

Fresh rhubarb, sour cream, and a hint of nutmeg star in this easy coffee cake.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 308 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• 1 ½ cups packed brown sugar
• 1 tablespoon vanilla extract
• 1 cup sour cream
• 2 ⅓ cups all-purpose flour
• ⅓ cup white sugar
• ¼ cup butter, softened
• 4 cups chopped rhubarb

Recipe Instructions

Step 1

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

Step 2

Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9 x 13 inch glass baking dish.

Step 3

Stir together white sugar and nutmeg; sprinkle over batter.

Step 4

Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean.