Rhubarb Cake

Make this when you have friends coming over, or else you will eat almost the whole thing yourself and feel sick to your stomach and to your soul.

Lunar Rhubarb Cake

As for all cakes, let the butter, egg and buttermilk 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.

1/2 cup (125 mL) butter, softened

1-1/2 cups (375 mL) granulated sugar

1 large egg

1 tsp (5 mL) vanilla

2 cups (500 mL) all-purpose flour

1 tsp (5 mL) baking soda

1/2 tsp (2 mL) salt

1 cup (250 mL) buttermilk

2 cups (500 mL) chopped rhubarb (1/2-inch/1.25 cm pieces)

Lunar Topping

1 cup (250 mL) firmly packed light brown sugar

2 tsp (10 mL)  ground cinnamon

1/4 cup (50 mL) butter, softened

. Line 13- x-9-inch (3.5 L) metal cake pan with parchment paper or butter thoroughly but lightly. Set aside.

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

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

. Toss rhubarb with remaining flour. Spoon over the batter and fold in. Scrape into the prepared pan, smoothing the top.

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

. Bake in the centre of 350°F (180°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.

. Makes about 16 servings.

Tip: 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.

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4 Comments

Filed under Desserts

4 responses to “Rhubarb Cake

  1. yum, now if only I could find an affordable source of rhubarb

  2. This sounds wonderful; thanks for posting this recipe. I shared it on Google Plus too.

    • One modification (I hope it’s not too late!): in the topping, you should cut cold butter in with the sugar and sprinkle the mixture on top of the cake. They say to cream softened butter with the sugar, but that’s stupid. 🙂

  3. langilj2012

    Rhubarb at the farmer’s market on campus today: I’m so glad this recipe is here. I will be making this shortly!

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