Rhubarb Lunar Cake

Lezlie's Note:

This recipe came from a 20 year old magazine, it's a wonderful cake, moist, easy to make and freezes well. The name of this cake is derived from the buttery brown sugar topping that sinks into the cake as it bakes and forms a crusty layer reminiscent of a lunar landscape!

• Total Time: 1 hrs 10 mins
• Prep Time: 25 mins
• Cook Time: 45 mins

Ingredients:

Yield: 1 cake

Batter

• 1/2 cup butter or 1/2 cup margarine
• 1 1/2 cups sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups rhubarb, cut in 1/2 inch pieces
• 1 tablespoon flour

Topping

• 1/4 cup butter or 1/4 cup margarine
• 2 teaspoons cinnamon
• 1 cup firmly packed brown sugar

Directions:

1. Batter: Cream together butter and sugar until smooth and creamy.
2. Add egg and vanilla.
3. Sift together dry ingredients and add to butter and sugar mixture 1/3 at a time, along with buttermilk.
4. Toss rhubarb with 1 tbsp flour and fold into batter.
5. Spoon batter into a greased 9 x 13 inch cake pan and smooth the surface.
6. Topping: Blend together topping ingredients and sprinkle evenly over batter.
7. Bake at 350F for 45 minutes or until cake has risen, browned and comes away from the edges, and skewer (or toothpick) inserted in the centre comes out clean.

Reviews

[Muffin Goddess]

This recipe came along at the perfect time, since I had both rhubarb and buttermilk to use up. The only thing that I did differently was add about a teaspoon of pumpkin pie spice to the cake batter because I thought the extra spice would be pleasant with the rhubarb. It had a nice coffeecake-type texture once baked, and tasted equally good warm and cold. I was sort of expecting the cake to be a bit sweeter than it was (judging by the topping ingredients), but it had a nice tartness to it. This would be a nice addition to a brunch menu, I think.

[Potluck Genie...]

I'll definitely make this rhubarb cake again...loved it! Next time I will follow the recipe as written, except to reduce the amount of cinnamon...personal taste. Thanks Lezlie...

[Chef #Cherie]

All I can say is Wow! Fantastic cake, I love the sweet tast of the cake yet the tart of the rhubarb. So easy to make yet it taste like I slaved for hours. I did add a few chopped nuts to the top