Lunar Rhubarb Cake
I love rhubarb and I always have it on hand in the freezer, makes great jam and each new season I raid the garden and stock up. This recipe is a favorite, given to me by my husband's Aunt, a long time ago. Hope you try it!
Yield
12 servingsPrep
20 minCook
45 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
canola oil
or butter,softened |
|
| 1 ½ | cups |
sugar
|
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
|
| 4 | cups |
rhubarb
chopped,tossed in 1 tbls.flour |
*
|
| Topping | |||
| ¼ | cup |
butter
cold cut into small pieces |
|
| 1 | cup |
brown sugar
|
*
|
| 2 | teaspoons |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
canola oil
or butter,softened |
|
| 355 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
buttermilk
|
|
| 946 | ml |
rhubarb
chopped,tossed in 1 tbls.flour |
*
|
| Topping | |||
| 59 | ml |
butter
cold cut into small pieces |
|
| 237 | ml |
brown sugar
|
*
|
| 1E+1 | ml |
cinnamon
|
|
Directions
Preheat oven to 350℉ (180℃).
Topping:
Combine brown sugar and cinnamon;cut in butter until small pieces remain. Set aside.
Cake:
Cream oil (or butter)and sugar; beat in egg and vanilla.
Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk until well blended.
Gently stir in floured rhubarb.
Spoon into a greased 13 inch by 9 inch by 2 inch baking pan. A 9 inch square pan will work equally as well.
Spread evenly.
Sprinkle with topping mixture.
Bake for 45 to 50 minutes or until a toothpick comes out clean.
Allow to cool on a wire rack before cutting.
Refrigerate leftovers.
