Best 5 Wendys Rhubarb Stir Cake Recipes

**Wendy's Rhubarb Stir Cake: A Delightful Treat for Every Occasion**

Indulge in the tantalizing flavors of Wendy's Rhubarb Stir Cake, a classic dessert that combines the tangy sweetness of rhubarb with the comforting warmth of a homemade cake. This delectable treat is perfect for any occasion, whether it's a cozy family gathering, a festive holiday party, or a simple afternoon snack. With its moist and tender crumb, vibrant rhubarb swirls, and delectable streusel topping, this cake is sure to satisfy your sweet cravings and leave you wanting more. Our collection of recipes offers variations on this timeless classic, including a gluten-free version for those with dietary restrictions. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with Wendy's Rhubarb Stir Cake.

Here are our top 5 tried and tested recipes!

RHUBARB STIR CAKE

Rhubarb Stir Cake image

Very moist and delicious. Makes a great brunch dessert.

Provided by Deb

Categories Desserts Cakes Coffee Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 11

Ingredients

¼ cup butter, softened
1 ½ cups packed brown sugar
1 egg
1 tablespoon vanilla extract
2 ⅓ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
4 cups chopped rhubarb
⅓ cup white sugar
½ teaspoon ground nutmeg

Steps:

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 sour cream and rhubarb. Spoon batter into greased 9 x 13 inch glass baking dish.
Stir together white sugar and nutmeg; sprinkle over batter.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 54 g, Cholesterol 34.1 mg, Fat 8.6 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 254.9 mg, Sugar 33 g

WENDY'S RHUBARB STIR CAKE

Wendy's Rhubarb Stir Cake image

Another yummy recipe from my family; based on a recipe originally published in Homemakers Magazine a few years ago.

Provided by Lennie

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup butter, softened
1 1/2 cups packed brown sugar
1 large egg
1 tablespoon vanilla
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, light or regular
4 cups rhubarb, chopped into 1/2-inch pieces
1/3 cup white sugar
1/2 teaspoon nutmeg

Steps:

In a large bowl, cream together butter and brown sugar; then beat in egg and vanilla.
Sift or stir together flour, baking soda and salt; gradually stir into butter mixture.
Fold in sour cream and rhubarb.
Substitute half of rhubarb for sliced fresh strawberries if you wish, to make a Strawberry-Rhubarb Cake.
Spoon batter into a greased 13x9 glass baking dish.
Stir together white sugar and nutmeg and sprinkle over batter.
Bake in a preheated 350F oven for 40 minutes or until a cake tester comes out clean.

RHUBARB CAKE

Rhubarb Cake image

I got this great recipe from my mother-in-law who's been making it for years! It doesn't have a strong rhubarb taste. It's sweet and moist. I hope you enjoy making it as much as I do. I always try to use fresh rhubarb, never frozen and then thawed because it doesn't work well.

Provided by Kim Vore

Categories Fruit Desserts

Time 1h25m

Number Of Ingredients 12

Ingredients

1 c milk
1 Tbsp vinegar
1 1/2 c brown sugar
1/2 c butter
1 egg
1 tsp baking soda
2 c flour
1 tsp vanilla
2 c raw rhubarb (cut into chunks)
TOPPING
1/3 c sugar
1/2 tsp cinnamon

Steps:

1. First, mix milk with vinegar and set aside.
2. Next, blend brown sugar, butter and egg.
3. Add and stir baking soda into the milk/vinegar mixture.
4. Pour milk mixture into the brown sugar, butter and egg mix and blend.
5. Next, add flour and vanilla and mix well.
6. Then add the Rhubarb chunks.
7. Pour batter into well-greased 9x13 pan.
8. Mix up the topping ingredients and sprinkle on top of the cake batter.
9. Bake at 325 degrees for 50-60 minutes. The cake should be set in the center. Enjoy! This is a very moist Rhubarb Cake recipe.

OLD-FASHIONED RHUBARB CAKE

Old-Fashioned Rhubarb Cake image

My great-aunt gave me this rhubarb cake recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping! -Mairlyn Homola, Hazel, South Dakota

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar, divided
1 large egg, room temperature
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped rhubarb
1/2 teaspoon ground cinnamon
1-1/2 cups whole milk
1/3 cup sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. , Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan. , Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes. , For topping, combine all ingredients; pour over individual squares.

Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 323mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

HEAVENLY RHUBARB CAKE

Heavenly Rhubarb Cake image

This delicious rhubarb cake is a sinful blend of tart and sweet flavors--yet it's relatively low in calories!

Provided by Karen Hertzberg

Categories Dessert

Time 1h

Yield 1 thirteen X nine Cake

Number Of Ingredients 12

Ingredients

2 tablespoons sugar
1 1/3 cups sugar
1/2 teaspoon ground cinnamon
5 tablespoons canola oil
3 tablespoons unsweetened applesauce
1/2 cup egg substitute
1 cup sour milk (see note)
1 teaspoon baking soda
2 cups flour
1 tablespoon flour
3 cups rhubarb, diced
3 tablespoons finely chopped walnuts (optional)

Steps:

Preheat oven to 350 degrees.
Coat a 13 X 9 inch pan (glass is best) with non-stick cooking spray.
In a small bowl, combine 2 TBSP sugar and 1/2 tsp cinnamon.
Set aside.
In a large bowl, combine remaining 1 1/3 cup sugar, oil, applesauce, egg substitute, and sour milk.
In separate bowl, combine baking soda and flour.
Stir flour mixture into wet ingredients.
Stir in rhubarb.
Pour into prepared pan.
Sprinkle top of cake with walnuts (optional) and cinnamon/sugar mixture.
Bake in preheated oven for 40 minutes, or until top of cake springs back lightly when touched.
NOTE: To make sour milk, place one TBSP vinegar or lemon juice in a liquid measuring cup.
Add enough milk to equal one cup.
Let mixture sit several minutes to allow milk to curdle.
Buttermilk may be used in place of sour milk.

Tips:

For the best flavor, use fresh rhubarb. If using frozen rhubarb, thaw it completely and drain off any excess liquid before using.
To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
This cake can be served warm or cold. If serving warm, let it cool for a few minutes before slicing and serving.
To add a little extra flavor, sprinkle the top of the cake with powdered sugar or a cinnamon-sugar mixture before serving.

Conclusion:

Wendy's Rhubarb Stir Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its sweet and tart flavor, it is sure to be a hit with everyone who tries it. So next time you are looking for a delicious dessert, give this recipe a try. You won't be disappointed!