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| Rhubarb Stir Cake |
"Very wet and scrumptious. Makes a extremely good brunch dessert."
Ingredients :
- 1/4 cup butter, softened
- 1 1/2 cups packed brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 1/three cups all-reason flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup bitter cream
- 4 cups chopped rhubarb
- 1/3 cup white sugar
- half of teaspoon floor nutmeg
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H |
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- In large bowl, cream collectively butter or margarine and brown sugar. Beat in egg and vanilla.
- Sift or stir collectively flour, baking soda and salt; gradually stir in to butter mixture. Fold in bitter cream and rhubarb. Spoon batter into greased nine x thirteen inch glass baking dish.
- Stir together white sugar and nutmeg; sprinkle over batter.
- Bake at 350 degrees F (175 tiers C) for 40 mins, or until tester comes out clean.
Notes :
- Reynolds® Aluminum foil may be used to hold food moist, cook it flippantly, and make easy-up less complicated.
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