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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (127g) Recipe makes 12 servings |
||
| Calories 306 | ||
| Calories from Fat 77 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.6g | 13% | |
| Saturated Fat 5.1g | 25% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 36mg | 12% | |
| Sodium 257mg | 10% | |
| Potassium 274mg | 7% | |
| Total Carbohydrate 53.7g | 17% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 32.8g | ||
| Protein 4.0g | 8% | |
Wendy's Rhubarb Stir Cake
By: Lennie
Nov 18, 2001
Another yummy recipe from my family; based on a recipe originally published in Homemakers Magazine a few years ago.
SERVES 12
Ingredients
- 1/4 cup butter, softened
- 1 1/2 cups packed brown sugar
- 1 large egg
- 1 tablespoon vanilla
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream, light or regular
- 4 cups rhubarb, chopped into 1/2-inch pieces
- 1/3 cup white sugar
- 1/2 teaspoon nutmeg
Directions
1
In a large bowl, cream together butter and brown sugar; then beat in egg and vanilla.2
Sift or stir together flour, baking soda and salt; gradually stir into butter mixture.3
Fold in sour cream and rhubarb.4
Substitute half of rhubarb for sliced fresh strawberries if you wish, to make a Strawberry-Rhubarb Cake.5
Spoon batter into a greased 13x9 glass baking dish.6
Stir together white sugar and nutmeg and sprinkle over batter.7
Bake in a preheated 350F oven for 40 minutes or until a cake tester comes out clean.
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- Course > Desserts > Cakes
- Main Ingredient > Fruit
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: L. Davenport
On Jul 7, 2009
Quite good! I resisted the urge to mix cinnamon with the nutmeg for sprinkling on top. I'm glad I did, the nutmeg gives it a special taste. I didn't know if I was to fold in the sour cream THEN the rhubarb or fold them both in at the same time. I did the later and it turned out fine. Very moist. I will make it again.
From: June Lerch
On Mar 22, 2002
Oh boy this is good ! It disappeared so fast I had to make another one the next day which I sharec with my neighbors also. This cake is really moist and tastes like "Rhubarb Pudding" my gramma used to make in the early 40's. It is very easy to make and the neighbor I shared with said she had to drop by to see what i was baking.. grammajune
From: Sharon123
On Jul 29, 2002
This was my first rhubarb cake and the first time my grandkids had ever tasted rhubarb. When I served it with whipped topping, they all said it was delicious. Thanks for a good cake!
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