Email to Judy Garcia      

Recipe Categories: jgarcia's HOME PAGEALLRECIPES APPETIZERS BREAD BREAKFAST CAKESandPIES CANDY CANNINGandPRESERVING CASSEROLES COOKIES COPYCAT CROCKPOT DESSERTS DIPS DOGFOOD EGGS ETHNIC FISHandSEAFOOD FROSTING FRUIT ICECREAM MAINDISHES MARINADES MEATS MIXES MUFFINS NAMEBRANDRECIPES PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SCONES SIDEDISHES SNACKS SOUPSandSTEWS SPICESANDRUBS VEGETABLES

RHUBARB STIR CAKE




Source of Recipe


Unknown


List of Ingredients




1/4 cup butter, softened
1 1/2 cups packed brown sugar
1 egg
1 tablespoon vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
4 cups chopped rhubarb
1/3 cup white sugar
1/2 teaspoon ground nutmeg (or cinnamon)


Recipe



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

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.

Stir together white sugar and nutmeg; sprinkle over batter.
Bake at 350°F (175 C) for 40 minutes, or until tester comes out clean.

*Note: The batter is very very stiff, more like cookie dough than cake. I also feel this is one of those recipes you should make the day before you plan on serving.