Zutaten für Wendy's Rhubarb Stir Cake
- 1 cup (2 sticks) softened butter
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 2 cups chopped rhubarb (about 1 pound)
- ½ cup granulated sugar
- ½ teaspoon ground nutmeg
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Zubereitung von Wendy's Rhubarb Stir Cake
- Preheat oven to 350°F (175°C). Grease a 13x9 inch glass baking dish.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ½ cups packed light brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup sour cream and 2 cups chopped rhubarb (about 1 pound).
- (Optional) Substitute 1 cup of the rhubarb with 1 cup sliced fresh strawberries for a strawberry-rhubarb cake.
- Pour batter into the prepared baking dish.
- In a small bowl, combine ½ cup granulated sugar and ½ teaspoon ground nutmeg.
- Sprinkle the sugar-nutmeg mixture evenly over the batter.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
134g
Fat
24g
Carbs
17g
