Lunar Rhubarb Cake
1.1k
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!
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.
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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?
