Rhubarb Stir Cake

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

Preheat the oven to 350 degrees F (175 degrees C). Grease a (9x13-inch) glass baking dish.

Step 2

Beat brown sugar and butter together in large bowl; beat in egg and vanilla.

Step 3

Sift flour, baking soda, and salt together into a bowl; gradually stir into butter mixture. Fold in rhubarb and sour cream. Spoon batter into the prepared baking dish.

Step 4

Combine white sugar and nutmeg in a small bowl; sprinkle over batter.

Step 5

Bake in the preheated oven until a toothpick inserted into center comes out clean, about 40 minutes.