Wendy'S Rhubarb Stir Cake Recipe

Name: Wendy'S Rhubarb Stir Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

897

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup butter, softened, 1 1/2 cups packed brown sugar, 1 large egg, 1 tablespoon vanilla, and more.

Yes, Wendy'S Rhubarb Stir Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wendy'S Rhubarb Stir Cake

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