Lunar Rhubarb Cake

Kathy Hulsman

By
@saucygirl650

A long time family favourite that everyone will love, served warm with ice cream or cold. Always good even if you're not a rhubarb lover.


Featured Pinch Tips Video

Comments:

Serves:

24

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

1/2 c
butter or margarine
1-1/2 c
sugar
1
egg
1 tsp
vanilla extract
2 c
sifted all purpose flour
1 tsp
baking soda
1/2 tsp
salt
1 c
buttermilk
2 c
rhubarb - cut in 2" pieces
1 Tbsp
flour
1/4 c
butter or margarine
2 tsp
cinnamon
1 c
brown sugar, firmly packed

Directions Step-By-Step

1
Batter: Cream together butter and sugar until smooth and creamy.
Add egg and vanilla.
Sift together dry ingredients and add to butter and sugar mixture 1/3 at a time, along with buttermilk.
Toss rhubarb with 1 tbsp flour and fold into batter.
Spoon batter into a greased 9 x 13 inch cake pan and smooth the surface.
2
Topping: Blend together topping ingredients and sprinkle evenly over batter. Last 3 ingredients, brown sugar, margarine and cinnamon.
3
Bake at 350F for 45 minutes or until cake has risen, browned and comes away from the edges, and skewer (or toothpick) inserted in the centre comes out clean

About this Recipe

Main Ingredient: Fruit
Regional Style: Canadian
Other Tags: Quick & Easy, Heirloom