Real Recipes From Real Home Cooks ®

lunar rhubarb cake

(1 rating)
Recipe by
Kathy Hulsman
Ancaster, ON

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 rating)
yield 24 serving(s)
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For lunar rhubarb cake

  • 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