LUNAR RHUBARB CAKE

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Lunar Rhubarb Cake image

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.

Provided by Kathy Hulsman

Categories     Other Desserts

Time 55m

Number Of Ingredients 13

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

Steps:

  • 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

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