Sunday, March 27, 2011

Rhubarb Lunar Cake

I can’t take credit for this cake. I have made it several times and it is really good.
•1/2 cup butter or margarine
•1 & 1/2 cups sugar
•1 egg
•1 teaspoon vanilla
•2 cups flour
•1 teaspoon salt
•1 teaspoon soda
•1 cup buttermilk
•2 cups rhubarb, cut in 1/2 inch pieces
•1 tablespoon flour (to coat the rhubarb)
•1/4 cup butter or margarine
•2 teaspoons cinnamon
•1 cup firmly packed brown sugar
This is a big easy cake to make for a crowd and it freezes well. The name of this cake is derived from the buttery brown sugar topping that sinks into the cake as it bakes and forms a crusty layer reminiscent of a lunar landscape.
For the batter; cream together butter and sugar until smooth and creamy. Add egg and vanilla. Sift dry ingredients together and add to butter sugar mixture 1/3 at a time, along with the buttermilk. Toss rhubarb with the 1 tablespoon of flour and fold into batter. Spoon batter into a 13 X 9 pan sprayed with cooking spray and smooth the surface.
Topping: Blend together topping ingredients and sprinkle over the batter.
Bake in a 350 degree preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.
***I love anything made with rhubarb! If you don’t have any buttermilk (and I never do) just add 1 tablespoon of lemon juice (I always have that) to milk to make one cup. Stir and it will be ready to use in place of the buttermilk.

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