Wendy’s Rhubarb Stir Cake

“Oh boy this is good ! It disappeared so fast I had to make another one the next day which I sharec with my neighbors also.This cake is really moist and tastes like “Rhubarb Pudding” my gramma used to make in the early 40’s. It is very easy to make and the neighbor I shared with said she had to drop by to see what i was baking..grammajune”

“Yum Yum Yum!That’s what I said when I took it out of the oven and I haven’t stopped saying it since.Just like the one my mom used to make!Thanks Lennie.”

“This was my first rhubarb cake and the first time my grandkids had ever tasted rhubarb. When I served it with whipped topping, they all said it was delicious. Thanks for a good cake!”

“Very soft and moist cake.My family loved it.Gone by breakfast.”

“Oh, Lennie!This is to die for!!:o)I have never even heard of rhubarb until I married 11 years ago, and I had my MIL’s strawberry rhubarb pie.I fell in love instantly! It is my favorite pie!I simply HAD to try this, especially since it had a familiar name in the title!LOLMy family went nuts over this!So moist and delicious and I had almost everything on hand.Thanks for another first prize winner in our family!!”

“Fabulous cake. I’m throwing away all my other rhubarb cake recipes. This cake is moist, delicious, and slices neatly into attractive servings. I beat the sour cream directly into the butter/egg/sugar mixture. then folded in the flour mixture. I also substituted cinnamon for nutmeg in the topping, and added 1/2 cup chopped toasted pecans. My cake took 50 minutes to bake in a heavy ceramic baking dish. I also think it serves 16 rather than 12, since each slice is so rich.”

“Great Great Great! I have been looking for a recipe for all that rhubarb that didn’t leave a strange taste in your mouth. The dough tasted great so I was ready for a great cake and this recipe didn’t disappoint. I did add half sour cream half marionberry yogurt and 1 cup currants with 2 cups rhubarb (I will increase that next time) and I also switched up the flour to 1 cup regular and 1 cup teff flour. I also made a bit sweeter topping to include 1/2 cup packed brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon cinnamon>br/

“Really good cake! I used only 1 tbls of sugar for the topping though and subsituted cinnamon for the nutmeg (personal preference). My cake tested done at 35 minutes and I will check it at 30 mintues the next time. Goes great with vanilla ice cream too! Thank you for sharing!”

“Wow this was good! It was more like a bread pudding- in a good way! Lower in fat too, which was great. I will totally make this again. I’m passing this recipe on to all my rhubarb-lovers. Thanks so much for the keeper!”

“Nice cake with lots of rhubarb! I cut the sugar (because I don’t like things too sweet), used half whole wheat flour and substituted greek yogurt for the sour cream and it was still nice and moist and plenty sweet. The batter was a little thick, but I think you need that to soak up the juices from the rhubarb. I also used raw sugar for extra crunch on top, but only about half the amount the recipe called for. Thank you for sharing!”

“Very good rhubarb cake – our family really enjoyed it.I will use cinnamon next time instead of nutmeg, though, but that’s just our taste.The batter does seem like it would be too dry, but once you put the sour cream in, then it looks like the right consistency for cake batter.Loved it.Thanks for the recipe, Lennie!”

“Good cake, thanks! I thought it might be too sweet, but was just the right amount of tart for me. Tasty and moist, even on day 3…and that’s as long as it lasted!”

“Very good. Next time I will cut the nutmeg down to 1/4 tsp. This cake stayed very moist.”

“Another great rhubarb treat!”

“Quite good!I resisted the urge to mix cinnamon with the nutmeg for sprinkling on top. I’m glad I did, the nutmeg gives it a special taste.I didn’t know if I was to fold in the sour cream THEN the rhubarb or fold them both in at the same time.I did the later and it turned out fine.Very moist. I will make it again.”

“I have a lot of rhubarb in my garden and so I decided to make tow rhubarb cakes to compare.Both are excellent and moist. The other one was rhubarb coffee cake by kate in ontario.This one has double the amount of rhubarb in it and so the texture was more gooey and more rhubarb flavor.The coffee cake was more cake like.I like the coffee cake better my husband likes this one.We both agree the topping on the other cake is much better.”

“I made this with half rhubarb and half strawberries.It was pretty good, but I was not super impressed with it.”

“I made it yesterday afternoon…there is nothing left.It is an excellent easy cake to make.My family loves rhubarb and its a great change to crisps and pies.I added cinnamon to mine, about a tsp and cut back on the sugar a bit because I doubled the recipe to fit a 13 x 9 pan.I did have to bake it quite a bit longer than the instructions but I think it was the insulated pan I used.We had it warm last night for dessert with vanilla ice cream.I am making another one on Friday to take to my parents, my dad will go nuts over it.This is a keeper for sure.”

“Wow, this is good!I made it for company tonight and tried a piece before they got here – I must admit I considered keeping this all for myself and serving the company ice cream!I had extra strawberries to use (I made the strawberry rhubarb version), so I left off the sugar/nutmeg topping and served it with whip cream and strawberry coulis made from the extra berries.So good!”