I know that I've already posted a rhubarb recipe. But since I love it so much (in baked goods anyway!) I thought I'd post another one! Every once in a while, as a kid, my mom would make "lunar cake". A very yummy, and sweet, rhubarb cake whose crunchy topping leaves craters in the cake (hence the lunar name). It was really a treat for us, and not made very often. So after a friend gave me a whole bunch of rhubarb, I thought I'd attempt making the cake myself! While it didn't turn out "lunar" for me, I think I spread the topping out too much, it was still amazing! And both kids, who insist that they don't like rhubarb, ate it right up! Who doesn't like cake right? This is the recipe my mom gave to me.
Lunar Rhubarb Cake
Ingredients:
1/2 cup butter, softened
1 1/2 cups white sugar
1 egg
1 tsp vanilla extract
2 cups flour (I used 1 cup whole wheat, 1 cup all-purpose)
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk (or sour milk-directions to follow)
2 cups chopped rhubarb
1 tbsp flour
Topping
1/4 cup butter
2 tsp cinnamon
1 cup brown sugar
Directions:
1. Preheat oven to 350F.
2. Cream butter and sugar together then beat in egg and vanilla.
3. Sift together the 2 cups of flour, baking sode and salt.
4. Add dry ingredients to creamed mixture alternating with the buttermilk, ending with liquid.
5. Toss the rhubarb with the 1 tbsp of flour and mix gently into the batter.
6. Spoon batter into greased 13x9 pan and smooth top.
Topping
7. Cut butter into cinnamon and brown sugar.
8. Sprinkle evenly over batter in small piles.
9. Bake at 350F for 45 mins. or until skewer inserted in center comes out clean.
Serve warm. Also tastes great topped with whipped cream or ice cream!
* Sour milk: Add 2 tbsp lemon juice to a measuring cup. Top with enough milk to make 1 cup. Allow to sit for 5 mins. or until curdled.
