Rhubarb Lunar Cake

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Rhubarb Lunar Cake
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12
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In

Recipe: #27584

August 17, 2017

Categories: Fresh Tomatoes, Desserts, Cakes, more

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Original recipe yields 12 servings
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Ingredients

  • FOR TOPPING

Nutritional

  • Serving Size: 1 (124.2 g)
  • Calories 366.9
  • Total Fat - 12.9 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 50.1 mg
  • Sodium - 332.9 mg
  • Total Carbohydrate - 60.4 g
  • Dietary Fiber - 1.2 g
  • Sugars - 42.9 g
  • Protein - 3.8 g
  • Calcium - 55.1 mg
  • Iron - 0.4 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0 mg

Step 1

Cream together butter and sugar.

Step 2

Add egg and vanilla.

Step 3

Sift together dry ingredients and add to butter and sugar mixture 1/3 at a time, along with buttermilk.

Step 4

Toss rhubarb with 1 tbsp flour and fold into batter.

Step 5

Spoon batter into a greased 9 x 13 inch cake pan and smooth the surface.

Step 6

Topping: Blend together topping ingredients and sprinkle evenly over batter.

Step 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.

Tips & Variations


No special items needed.
Tags : Desserts Cakes 13x9 Sheet

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