Lunar Cake Recipe

Name: Lunar Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 2 cups chopped rhubarb; 1 1/2 cups white sugar; 1/2 cup butter; 1 egg; 1 teaspoon vanilla; 1 cup all purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; Topping:; 1/4 cup butter; 3 teaspoons cinnamon; 1 cup brown sugar

Servings: persons

Cake:
2 cups chopped rhubarb
1 1/2 cups white sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Topping:
1/4 cup butter
3 teaspoons cinnamon
1 cup brown sugar

1
Blend butter and sugar in food processor. Add egg and vanilla.
2
In another bowl, mix together flour, baking soda and salt. Add to creamed mixture alternatively with buttermilk.
3
Add chopped rhubarb and pulse a couple times until blended and rhubrab is still in chunks.
4
Put into a greased standard springform pan.
5
Mix together the topping ingredients and sprinkle over top of cake.
6
Bake at 350 degrees for approx 45 mins.

1369

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cake:, 2 cups chopped rhubarb, 1 1/2 cups white sugar, 1/2 cup butter, and more.

Yes, Lunar Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lunar Cake

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