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Rhubarb Stir Cake

June 22, 2011

The Rhubarb in my garden in growing! 

With a new baby and a very busy husband it’s been lacking attention and it’s about the only thing really flourishing in the garden this year. 

There are so many things on my list of thing to make with rhubarb and I started with this simple cake. 

I came across the recipe for this cake on When Harry Met Salad. (Which I discovered from a pintrest board all about Rhubarb.  If you’re un familiar with pintrest, you should check it out it’s pretty neat!)  It’s a Jamie Oliver recipe and it’s so simple and delicious. 

So grab a bowl, grab some rhubarb and get to work!

Rhubarb Stir Cake

  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups packed brown sugar
  • 1 egg
  • 1 tbsp vanilla
  • 2 1/2 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup yogurt (I used sour cream)
  • 4 cups chopped rhubarb
  • 1/4 cup raw sugar
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon

Preheat the oven to 350 degrees.  Grease and flour a 9X13″ baking pan and set aside.

Cream together the butter and brown sugar until light and fluffy.  Add the egg and vanilla and mix until combined. 

In another bowl, soft together the flour, baking soda, and salt.

Stir the dry ingredients into the wet ingredients.

Fold in the sour cream and rhubarb.

The batter will be quite thick.  Using a rubber spatula, spread the batter out in the prepared baking pan.

In a small bowl, mix sugar and spices together.  Sprinkle on top of the cake.

Bake 30-40 minutes or until a pick inserted in the centre comes out clean.

Cool before serving.





One Comment leave one →
  1. July 6, 2011 12:09 pm

    just bought rhubarb at The Rootcellar and am going to mix up this recipe right now.

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