Rhubarb Lunar Cake
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Serves/Makes: 10
Ready in: 30-60 minutes
***Batter***
- 1/2 cup butter or margarine
- 1 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups sifted all-purpose flour
- 1 teaspoon 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 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 350 degrees F for 45 minutes or until cake has risen, browned and comes away from the edges, and skewer (or toothpick) inserted in the center comes out clean. Cook's Notes: A big easy cake to make for a crowd. Freezes well.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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