LUNAR RHUBARB CAKE
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
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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