Lunar Rhubarb Cake

Kathy Hulsman


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.


★★★★★ 1 vote

10 Min
45 Min


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

How to Make Lunar Rhubarb Cake


  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

Printable Recipe Card

About Lunar Rhubarb Cake

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

Show 3 Comments & Reviews

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