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)
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.