lunar rhubarb cake

Name: Lunar Rhubarb Cake
Prep time: 10 min
Cook time: 45 min
Yield: 24
Cuisine: Canadian
Ingredients: 1/2 cup(s) butter or margarine; 1-1/2 cup(s) sugar; 1 - egg; 1 teaspoon(s) vanilla extract; 2 cup(s) sifted all purpose flour; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 cup(s) buttermilk; 2 cup(s) rhubarb - cut in 2" pieces; 1 tablespoon(s) flour; 1/4 cup(s) butter or margarine; 2 teaspoon(s) cinnamon; 1 cup(s) brown sugar, firmly packed

(1 RATING)

49 Pinches 1 Photo

Kathy Hulsman

Ancaster, ON

Updated on May 12, 2015

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.

Rate

A moist coffee cake filled with rhubarb.

prep time 10 Min

cook time 45 Min

method Bake

yield 24 serving(s)

Ingredients

1/2 cup butter or margarine
1-1/2 cup sugar
1 - egg
1 teaspoon vanilla extract
2 cups sifted all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups rhubarb - cut in 2" pieces
1 tablespoon flour
1/4 cup butter or margarine
2 teaspoons cinnamon
1 cup brown sugar, firmly packed

How To Make lunar rhubarb cake

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.

Step 2

Topping: Blend together topping ingredients and sprinkle evenly over batter. Last 3 ingredients, brown sugar, margarine and cinnamon.
Step 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
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes