Rhubarb Stir Cake
Description
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.
Ingredients
•
1 1/2 cups packed brown sugar
•
1/4 cup butter, softened
•
1 egg
•
1 tablespoon vanilla extract
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2 1/3 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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4 cups chopped rhubarb
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1 cup sour cream
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1/3 cup white sugar
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1/2 teaspoon ground nutmeg
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a (9x13-inch) glass baking dish.
2
Beat brown sugar and butter together in large bowl; beat in egg and vanilla.
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.
4
Combine white sugar and nutmeg in a small bowl; sprinkle over batter.
5
Bake in the preheated oven until a toothpick inserted into center comes out clean, about 40 minutes.