Lunar Rhubarb Cake Recipe

Name: Lunar Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup canola oil or butter,softened; 1 1/2 cups sugar; 1 large eggs; 1 teaspoon vanilla extract; 2 cups flour, all-purpose; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 4 cups rhubarb chopped,tossed in 1 tbls.flour; 1/4 cup butter cold cut into small pieces; 1 cup brown sugar; 2 teaspoons cinnamon

Servings: persons

1/2 cup canola oil or butter,softened
1 1/2 cups sugar
1 large eggs
1 teaspoon vanilla extract
2 cups flour, all-purpose
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 cups rhubarb chopped,tossed in 1 tbls.flour
1/4 cup butter cold cut into small pieces
1 cup brown sugar
2 teaspoons cinnamon

1
Preheat oven to 350F (180C).
2
Topping:
3
Combine brown sugar and cinnamon;cut in butter until small pieces remain.
4
Set aside.
5
For cake:
6
Cream oil (or butter)and sugar; beat in egg and vanilla.
7
Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk until well blended.
8
Gently stir in floured rhubarb.
9
Spoon into a greased 13 inch by 9 inch by 2 inch baking pan.
10
A 9 inch square pan will work equally as well.
11
Spread evenly.
12
Sprinkle with topping mixture.
13
Bake for 45 to 50 minutes or until a toothpick comes out clean.
14
Allow to cool on a wire rack before cutting.
15
Refrigerate leftovers.

1974

kcal

Calories

Fat

269

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 12 ingredients. The key ingredients include: 1/2 cup canola oil or butter,softened, 1 1/2 cups sugar, 1 large eggs, 1 teaspoon vanilla extract, and more.

Yes, Lunar Rhubarb 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 Rhubarb Cake

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