Rhubarb Lunar Dessert CakeFeatured

Category: 

Serve this delicious pan cake warm with vanilla ice cream!

0
4.5
Easy

Rhubarb Lunar Dessert Cake
Cooking time
Waiting time 20m

Ingredients

For 15 Serving(s)

Recipe

  • 1/2 cup(s) + 2 tablespoon(s) softened butter, divided
  • 1 1/2 cup(s) granulated sugar
  • 1 egg
  • 1 teaspoon(s) vanilla
  • 2 cup(s) and 1 tablespoon(s) all-purpose flour
  • 1 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1 cup(s) buttermilk, OR
  • 1 cup(s) 2% milk with 1 tablespoon(s) vinegar
  • 4 cup(s) chopped rhubarb
  • 1 cup(s) brown sugar
  • 2 teaspoon(s) cinnamon

Rhubarb Lunar Dessert Cake Directions

In a large mixing bowl, blend 1/2 cup butter and sugar. Beat in egg and vanilla.

Sift 2 cups flour into a separate bowl, and mix in baking soda and salt. Add this to creamed mixture, alternating with buttermilk - 3 additions of flour and two additions of buttermilk.

In another bowl, toss rhubarb with 1 tablespoon flour until coated, and gently fold into the buttermilk batter.  Do not overmix. Transfer into lightly greased 9x13 baking pan.

Mix together brown sugar and cinnamon. Mix in 2 tablespoons softened butter. Mixture will become crumbly. Sprinkle evenly over batter in pan, and bake in 350°F oven for 45 minutes. Cake is finished baking when it has risen, browned and coming away from the pan sides.

Cool and serve from the pan.

BUTTERMILK SUBSTITUTION - Add 1 tablespoon white vinegar to 1 cup 2% milk.


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