Rhubarb Lunar Cake
12
Servings
Servings
20m PT20M
Prep Time
Prep Time
45m PT45M
Cook Time
Cook Time
1h 5m
Ready In
Ready In
Recipe: #27584
August 17, 2017
Categories: Fresh Tomatoes, Desserts, Cakes, 13x9 Sheet, Vegetables, Rhubarb, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Summer, Winter, Vegetarian, Flour, Open Fire, Kosher Dairy more
""
Original recipe yields 12 servings
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.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Recipe Stories / Blog
Apricot Cobbler Dessert
Delete this. It's that time of day again. When the clock turns to a certain...
Recipe Stories / Blog
Apricot Cobbler Dessert
It's that time of day again. When the clock turns to a certain time and seems to...
