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Lunar Rhubarb Cake

Recipe Book: Yves' Recipe Book

Dessert

Preparation

Step 1

Makes: about 16 servings

Step 2

Preparation time: about an hour (but 45 minutes baking time)

Step 3

“As for all cakes, let the butter, egg and buttermilk (Or Yogurt) come to room temperature before making the batter”, advised Elizabeth Baird. “Set the oven rack is in the centre of the oven, and preheat just in time to put the cake in the oven.”

Step 4

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.

Step 5

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

Step 6

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.

Step 7

4. Spoon rhubarb over the batter and fold in.

Step 8

5. Scrape batter into the prepared pan, smoothing the top.

Step 9

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.

Step 10

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. 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.