Rhubarb Lunar Dessert Cake
Serve this delicious pan cake warm with vanilla ice cream!
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.