Recipes - Cake Recipes
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!
Active Time: 00:20 Minutes
Total Time: 02:00
Yield: 12 - servings
RECIPE INGREDIENTS
1/2 cup canola oil or butter
1 1/2 cups sugar
1 large egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 cups rhubarb chopped
Topping
1/4 cup butter
1 cup brown sugar
2 teaspoons cinnamon
DIRECTIONS
Preheat oven to 350 degrees F.
Topping:
Combine brown sugar and cinnamon;cut in butter until small pieces remain. Set aside.
For 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.
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