Lunar Rhubarb Cake

Name: Lunar Rhubarb Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 24
Cuisine: Canadian
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

By Kathy Hulsman
@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.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

Add to Grocery List

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

How to Make Lunar Rhubarb Cake

Step-by-Step

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

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