Prep 25 mins
Cook 45 mins
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!
- 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
- 1⁄4 cup butter or 1⁄4 cup margarine
- 2 teaspoons cinnamon
- 1 cup firmly packed brown sugar
- Batter: Cream together butter and sugar until smooth and creamy.
- Add egg and vanilla.
- Sift 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 evenly over batter.
- 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.
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.
It must be me. This tastes good but for some reason the topping all fell to the bottom of the cake and I ended up with a bit of a sticky mess. The top of the cake was smooth and looked like any plain cake. I baked it until it came away from the sides and was almost a dark brown - about 48 minutes. As it cooled it became obvious this wasn't what it was supposed to look like and when I cut a piece, it had a stick fruit and caramel bottom layer. I turned the cake out on a rack and the bottom looked a bit lunar but was decidedly wet and not fully cooked. It left a fair amount in the pan too. But it does taste good. maybe next time I will try cooing about 55 minutes. Don't know why the topping fell to the bottom though.
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...