Lunar Rhubarb Cake
By
Kathy Hulsman
@saucygirl650
5
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.
Ingredients
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1/2 cbutter or margarine
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1-1/2 csugar
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1egg
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1 tspvanilla extract
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2 csifted all purpose flour
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1 tspbaking soda
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1/2 tspsalt
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1 cbuttermilk
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2 crhubarb - cut in 2" pieces
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1 Tbspflour
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1/4 cbutter or margarine
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2 tspcinnamon
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1 cbrown sugar, firmly packed
How to Make Lunar Rhubarb Cake
- 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. - Topping: Blend together topping ingredients and sprinkle evenly over batter. Last 3 ingredients, brown sugar, margarine and cinnamon.
- 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
