Rhubarb Lunar Cake
Recipe: #27584
August 17, 2017
Categories: Desserts, Cakes, Rhubarb, Brunch, Vegetarian, Fresh Tomatoes, Flour, Open Fire, Kosher Dairy, more
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Original is 12 servings
Ingredients
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- FOR TOPPING
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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 by Step Method
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
No special items needed.
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