Friday, May 21, 2010

Lunar Rhubarb Cake

1/2 cup butter
1 1/2 cups sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 cups rhubarb, chopped, 2" pieces
1 tbsp flour

1/4 cup butter
2 tsp cinnamon
1 cup brown sugar

Batter: Cream butter and sugar until smooth and creamy; beat in egg and
vanilla. Sift together flour, soda and salt. Add to creamed mixture
alternately with buttermilk. (3 dry and 2 liquid) Toss rhubarb with
flour and gently mix into batter. Place in 9" x 13" pan. Topping:
Blend ingredients and sprinkle evenly over batter. Bake at 350 for 45
minutes. Cake should be browned, risen and coming away from the sides
of the pan.


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