The web browser you are using is out of date and no longer supported by this site. For the best TractorSupply.com experience, please consider updating your browser to the latest version.
Buy Online Pick Up in Store Now available - Tractor Supply Co.
Navigate to Shopping Cart
Cart Item Count
 
  • Left Arrow
    My Account
  • Left Arrow
    My Account
  • Make My Store

    Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?

    CONFIRM CLEAR INFO?

    Click "YES" to clear all the customer data, cart contents and start new shopping session.

    Your current shopping session will get automatically reset in seconds.
    If you are still active user then please click "NO"

    Changing your store affects your localized pricing. This includes the price of items you already have in your shopping cart. Are you sure you want to change your store?

    Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?


    • To Shop Online
    • To Check In-Store Availability

    click here
    We do not share this information with anyone. For details,please view our Privacy Policy
    X

    Please enable your microphone.

    X

    We Are Listening...

    Say something like...

    "Show me 4health dog food..."

    You will be taken automatically
    to your search results.

    X

    Your speech was not recognized

    Click the microphone in the search bar to try again, or start typing your search term.

    X

    We are searching now

    Your search results
    will display momentarily...


    Rhubarb Sour Cream Cake Recipe

    Submitted by Joanna Lee, Salem, NY

    "I can't wait to make this each spring to share with family and friends," writes Joanna.

    Ingredients

    • 2 cups diced rhubarb
    • 1½ cups sugar
    • 1 tsp. baking soda
    • 1 cup sour cream
    • ½ tsp. salt
    • 2 cups flour
    • Nutmeg to taste
    • Butter to taste

    How to Make Rhubarb Sour Cream Cake

    Mix rhubarb and ½ cup sugar and let stand for 30 minutes. Mix baking soda and sour cream. Mixture will almost double in size. Sift salt, flour, and 1 cup sugar together. Combine all and stir. Mixture will be thick. Spread in a 9-inch pan. Sprinkle sugar and nutmeg and dot with butter. Bake at 350 degrees for 30-40 minutes.