Rhubarb Stir Cake

Fresh rhubarb, sour cream, and a hint of nutmeg star in this easy coffee cake. This rhubarb stir cake makes for the ideal dessert to bring to brunch.

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

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 1 tablespoon vanilla extract
• 1 cup sour cream
• 4 cups chopped rhubarb
• 0.5 teaspoon ground nutmeg
• 0.25 cup butter, softened
• 0.5 teaspoon salt
• 0.33333334326744 cup white sugar
• 1.5 cups packed brown sugar
• 2.3333332538605 cups all-purpose flour

Recipe Instructions

Step 1

Cream together butter or margarine and brown sugar in large bowl; beat in egg and vanilla.

Step 2

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

Step 3

Stir white sugar and nutmeg together; sprinkle over batter.

Step 4

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