Rhubarb Stir Cake

I did as another and halved it as there are only 2 of us. Easy to do and not time-consuming. Good flavor. Sprinkled just a little sugar and cinnamon on top.

Realized at the last minute that I had greek yogurt, not sour cream in the fridge. It was still very good! Put some orange zest and nutmeg in the batter, and just sprinkled the top with coarse sugar before baking. This is a very good and simple recipe.

My family really likes this. make it as cupcakes so they can grab and go.

This cake turned out really moist and surprisingly not too sweet. I did reduce the sugar on top of the cake by half and swapped out the nutmeg for cinnamon. I would make this again.

used a metal pan so baked at 370 for 35 minutes. also used almost 5 cups rhubarb. Totally yummy! will be making this again in short order!

Very, good moist cake. Was short of rhubarb so added some strawberries to make four cups of fruit. W I’ll definitely make again substituting different fruit for the rhubarb depended on what is in season.

I used frozen chopped rhubarb and I did not let it thaw completely. My dough ended up with a crumbly layer that was hard to get out of the mixing bowl. The recipe was easy, and I really enjoyed the simple sugar/nutmeg glaze. I will definitely make this one again.

Excellent! Very moist. I used freshly-ground nutmeg. Was a change from cinnamon. Served with vanilla ice cream. Will definitely make again.

My sister sent me some rhubarb from Vermont, as it’s impossible to get the stuff in Texas. So I wanted to make something that was “rhubarb-worthy!” Didn’t want to waste that precious rhubarb! This cake fit the bill! I cut the recipe in half, since we’re empty nesters, so I made an 8″x8″ cake. I used only 1/2 c. of brown sugar because I didn’t want to cover up the taste of the rhubarb too much. I also added the zest of one orange to the dry ingredients, since I always have oranges sitting around. The batter was thick, but not cookie dough thick, so it was easily spreadable in the pan. For the topping, I mixed the sugar with 1/4 tsp. cinnamon, 1/8 tsp. nutmeg and 1/8 tsp. cardamom, then added 1/4 c. melted butter and spread it on the cake (didn’t swirl it into the cake, but I might try that next time). After baking and cooling, I sprinkled it with some confectioners’ sugar, and it looked just like a funnel cake! And the taste was perfect! Definitely what I was looking for both texture wise and taste wise. Rhubarb taste shown though, enhanced by the orange zest, cake was just sweet enough, cake was dense but not heavy. A “rhubarb-worhy” cake! Will make this every time I get my hands on some rhubarb!!

This was a real experiment, because I used unsweetened rhubarb sauce from my freezer. I partially removed some of the liquid by soaking it up in a paper towel. It was probably about 3 cups of sauce which I added. It came out very moist and dense and my husband loved it. The sugar topping was a bit sweet for my taste and I think next time I make this I’ll do a butter crumble topping instead. This will be so tasty with ice cream or whipped cream. I would also like to try some chopped walnuts in the cake. Yum!

I made this for FOL lunch. It was just Ok. I don’t think I’ll make it again.

I made this because I was looking for a quick and easy recipe that used what I had. The only change I made was to cut back on the nutmeg and I added cinnamon and a pinch of ginger to the topping. It was delicious! I would make it again. I might add pecans to the topping to give it a little more crunch.

Fantastic! Love the crunchy topping! Sweet and tart at the same time. I also mixed the cinnamon into the batter. I used generous sized chunks of rhubarb.

I made this exactly as recipe stated. It was thick dough but the end result was amazing. This is a keeper

The topping is WAY too much sugar. I cut the sugar back and will cut it even more when I make it again. Increased the rhubarb to five cups as suggested and mixed nutmeg and cinnamon for the topping.

I’ve had recipe for years. I made this no less than 12 times in one summer! My grandson and our friend loved it.

I will definitely make it again. Everyone I served it to liked it so much, I went out and bought some more rhubarb right away! Because all the other reviewers commented on how thick the batter was, I added an extra tablespoon of melted butter to the batter. Don’t know if that gave it additional moisture, but I’ll do it that way again. I also followed the advice of those who suggested substituting cinnamon for the nutmeg in the topping and I added only a small pinch of nutmeg. Would do that again too. It’s a great recipe, wonderful flavors and texture. A keeper for sure!

I added an extra dollop of sour cream, just to finish the container and cinnamon instead of nutmeg. Our friends cam over and made strawberry ice cream in their ice cream maker to put with it. Incredible! Perfect! My favorite rhubarb dessert recipe yet.

For lovers of rhubarb, this a moist and delicious treat. It disappeared quickly. The next time I make it I think I’ll try a little less nutmeg and perhaps a streusel topping in place of the white sugar.

I love this recipe my family really enjoyed it. It was so moist and delicious. I will make this again and again.

I made 1/2 the recipe for an 8×8 pan and thanked the reviews for knowing ahead of time that the batter was going to be thick . This dish turned out delicious. I like the idea of adding some butter to the topping next time I make it.