Rhubarb Stir Cake So Tasty

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Rhubarb Stir Cake

"Very wet and scrumptious. Makes a extraordinary brunch dessert."

Ingredients :

1/4 cup butter, softened
1 1/2 cups packed brown sugar
1 egg
1 tablespoon vanilla extract
2 1/3 cups all-motive flour
1 teaspoon baking soda
half teaspoon salt
1 cup sour cream
four cups chopped rhubarb
1/3 cup white sugar
half of teaspoon ground nutmeg

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H

In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla.
Sift or stir together flour, baking soda and salt; regularly stir in to butter combination. Fold in bitter cream and rhubarb. Spoon batter into greased 9 x 13 inch glass baking dish.
Stir collectively white sugar and nutmeg; sprinkle over batter.
Bake at 350 tiers F (a hundred seventy five tiers C) for forty mins, or until tester comes out clean.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, prepare dinner it calmly, and make easy-up less difficult.

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