members recipes
Rhubarb Stir Cake
Added by dawnrigoni | Thu 21 May 2009 @ 06:32
This simple and oh-so-delicious cake is incredibly tender and moist, and has the most lovely balance of sweet and sour. Though humble-looking, it\'s taste is anything but!
Ingredients
1/4 cup butter, softened
1 1/2 cups packed brown sugar
1 egg
1 tablespoon vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup yogurt (I used low fat and it still came out amazingly tender and moist!)
4 cups chopped rhubarb
1/4 cup white sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
powdered sugar
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; gradually stir in to butter mixture• Fold in yogurt and rhubarb• (note: the batter will seem very thick, almost like cookie dough; this is how it is supposed to be!) Spoon batter into greased and floured baking pan.
Stir together white sugar and spices; sprinkle over batter.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean• (Mine only took 30 minutes because I used a large baking pan.)
Sprinkle with a little bit of powdered sugar.
Cut into squares when cool• (actually, i couldn\'t wait and cut a piece to try while it was still warm...sooo delicious!)
Method
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; gradually stir in to butter mixture. Fold in yogurt and rhubarb. (note: the batter will seem very thick, almost like cookie dough; this is how it is supposed to be!) Spoon batter into greased and floured baking pan.
Stir together white sugar and spices; sprinkle over batter.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean. (Mine only took 30 minutes because I used a large baking pan.)
Sprinkle with a little bit of powdered sugar.
Cut into squares when cool. (actually, i couldn\'t wait and cut a piece to try while it was still warm...sooo delicious!)
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tried this recipe or a similar one? share your tips...
In the UK we use either Baking Powder or Bicarbinate of Soda. Your description of which one to use is confusing. Baking Soda? Doen't describe anything that I am familiar with . Next, better to have said granulated sugar for the top rather that just white sugar We also don't use the description "Powdered sugar." Is this supposed to be icing sugar?. More attention should be paid to whomever you instruct to write your recipes.
sound good but please give us a clue about the all purpose flour. (Not being funny but all flour has a purpose, so do i use plain flour or self raising flour also i agree with other comments regarding cups, as we in england do not use cups as much as we use mugs wil my cake be double in size such confusion, and i am a chef and woill just experiment and make my own weights up from this recipe if i decide to go to the trouble to work it out. Not one of your best Jamie to the new inspiring cook at home wanting to progress from you as a teacher.
sounds scrummy, but the cup measurements are tricky and what size of baking tin does one use and how many does this recipe cater for?? I don't think I will be using this recipe.
Thanks Dawn. This has become a favorite recipe. It's delicious with Rhubarb, but we often just chuck in whatever is in the freezer (raspberries etc) for cake-emergencies! It's a great staple.
Very good recipe....However, I agree about having both metric and American cup sizes. I am able to meausre 1/4 cup of butter due to the fact that the sticks of butter in the US have a measurement guide on the wrapper....you cut the stick in tablespoon measure....1 stick equal 1/2 a cup and 1/2 a stick equals 1/4 cup....otherwise, I don't know how I would measure either.
Delia's conversion chart can be used to work out American cup quantities for lots of different ingredients;
http://www.deliaonline.com/home/conversion-tables.html
I have made the cake and I must say its rather yummy
like joyce, i love the sound of this recipe but unable to cook with american cup sizes.....
It would be helpful to have the quantities in grams and not American cup sizes. Otherwise, I would have baked this cake. How on earth do you measure 1/4 Cup of BUTTER!!
It would be helpful to know the size of baking pan this should be cooked in....