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Lunar Rhubarb Cake

 
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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

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

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

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 30241% of calories 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?

 

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