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Lunar Rhubarb Cake

Lunar Rhubarb Cake

Recipe Book: Family Cookbook

A delicious rhubarb cake with a unique lunar topping, perfect for dessert.
Snack Dessert

Ingredients

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Cooking for
16 people

Scaled to 16. The saved recipe makes 16 people — nothing here is saved.

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    Ingredients

    Lunar Topping

    Preparation


    1

    Step 1

    Line 13-by-9-inch (3.5 L) metal cake pan with parchment paper or butter thoroughly but lightly. Set aside. Chop rhubarb into half-inch/1.25 cm pieces.

    2

    Step 2

    In a large bowl, beat the butter and sugar until well mixed and fairly smooth. Add the egg and vanilla; beat until smooth.

    3

    Step 3

    Set aside 1 tbsp (15 mL) of the flour. Sift together remaining flour, baking soda and salt, or whisk dry ingredients together in a separate bowl. Add to butter mixture alternately with buttermilk, making 3 additions of these dry ingredients and 2 of buttermilk. Toss rhubarb with remaining 1 tbsp (15 mL) flour.

    4

    Step 4

    Spoon rhubarb over the batter and fold in.

    5

    Step 5

    Scrape batter into the prepared pan, smoothing the top.

    6

    Step 6

    To make Lunar Topping: In bowl, mix together sugar and cinnamon. With a fork or pastry blender, work butter into the sugar mixture until crumbly.

    7

    Step 7

    Sprinkle topping evenly over the batter. Bake in the centre of 350 F (175 C) oven until the lunar topping is pitted and crusty and a skewer inserted into the centre comes out clean, about 45 minutes. Let cool on rack.

    Notes

    As for all cakes, let the butter, egg and buttermilk (Or Yogurt) come to room temperature before making the batter.
    Set the oven rack is in the centre of the oven, and preheat just in time to put the cake in the oven.
    While you can cover and store the cake for up to 2 days at room temperature, it is best made and served the same day.

    • Oven Temp

      350 F
    • Prep Time

      1 min
    • Cook Time

      45 min
    • Serves

      16 people
    Recipe By

    Recipe By

    Richard Asselin (from Ottawa Citizen)

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