Search
by Ingredient

Lunar Rhubarb Cake

StarStarStarStarEmpty star

Your rating

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!

 

Yield

12 servings

Prep

20 min

Cook

45 min

Ready

120 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup canola oil
or butter,softened
Camera
1 ½ cups sugar
Camera
1 large eggs
Camera
1 teaspoon vanilla extract
Camera
2 cups all-purpose flour
Camera
1 teaspoon baking soda
Camera
½ teaspoon salt
Camera
1 cup buttermilk
Camera
4 cups rhubarb
chopped,tossed in 1 tbls.flour
* Camera
Topping
¼ cup butter
cold cut into small pieces
Camera
1 cup brown sugar
* Camera
2 teaspoons cinnamon
Camera

Ingredients

Amount Measure Ingredient Features
118 ml canola oil
or butter,softened
Camera
355 ml sugar
Camera
1 large eggs
Camera
5 ml vanilla extract
Camera
473 ml all-purpose flour
Camera
5 ml baking soda
Camera
2.5 ml salt
Camera
237 ml buttermilk
Camera
946 ml rhubarb
chopped,tossed in 1 tbls.flour
* Camera
Topping
59 ml butter
cold cut into small pieces
Camera
237 ml brown sugar
* Camera
1E+1 ml cinnamon
Camera

Directions

Preheat oven to 350℉ (180℃).

Topping:

Combine brown sugar and cinnamon;cut in butter until small pieces remain. Set aside.

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 30241% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 199mg 8%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 3% Vitamin C 1%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

    Email this recipe