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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Lunar Rhubarb Cake Recipe

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This recipe for Lunar Rhubarb Cake is from The Mayo/ West Family 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:  
½ cups butter, softened
1 ½ cups granulated sugar
1 large egg at room temperature
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup buttermilk
2 cups chopped rhubarb

Lunar Topping:
1 cup firmly packed brown sugar
2 tsp ground cinnamon
¼ cup butter, softened
Directions:
Directions:
1. Line a 13 by 9 inch cake pan with parchment paper or butter pan thoroughly but lightly.
2. In a large bowl, beat the butter and sugar until well mixed and fairly smooth. Add the egg and vanilla and beat until smooth.
3. Set aside 1 Tbsp of the flour. In a separate large bowl, whisk together the remaining flour, baking soda and salt. Add to the butter mixture alternately with the buttermilk, making 3 additions of the dry ingredients and 2 of the buttermilk.
4. Toss rhubarb with the reserved flour. Spoon over the batter and fold in. Scrape into the prepared pan, smoothing the top.
5. Mix brown sugar and cinnamon together in a bowl. Work butter into the sugar mixture with a fork or pastry blender until crumbly. Sprinkle evenly over the batter.
6. Bake in the centre of a 350ºF oven until the lunar topping is pitted and crusty and a skewer inserted into the middle comes out clean, about 45 minutes. Let cool on rack.
Number Of Servings:
Number Of Servings:
24 to 32
Preparation Time:
Preparation Time:
15 minutes plus 45 minutes baking
Personal Notes:
Personal Notes:
This cake will only stay fresh at room temperature for 1 to 2 days, but it freezes well.

 

 

 

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