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Rhubarb lunar cake Recipe

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This recipe for Rhubarb lunar cake is from PSS's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
***Batter***
½ cup butter or margarine
1 ½ cups sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
½ tsp salt
1 cup buttermilk (1 cup milk + 1 Tbsp lemon juice)
2 cups rhubarb, cut in ½ inch pieces
1 Tbsp flour

***Topping***
¼ cup butter or margarine
2 tsps cinnamon
1 cup firmly packed brown sugar
Directions:
Directions:
Batter: Cream together butter and sugar until smooth and creamy. Add egg and vanilla. Stir together dry ingredients and add to butter and sugar mixture 1/3 at a time, along with buttermilk. Toss rhubarb with 1 Tbsp flour and fold into batter. Spoon batter into a greased 9 x 13 inch cake pan and smooth the surface.

Topping: Blend together topping ingredients and sprinkle/spread evenly over batter.

Bake at 350F for 45 minutes or until cake has risen, browned and comes away from the edges, and toothpick inserted in the center comes out clean.

 

 

 

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