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Rhubarb Lunar Cake

Rhubarb Lunar Cake recipe image
This Rhubarb Lunar Cake is a delightful dessert that balances the tartness of fresh rhubarb with the sweetness of a rich butter cake. The standout feature is the streusel-like topping, which melts into the batter during baking to create a textured, crusty layer reminiscent of the moon's surface. Made with simple pantry staples like buttermilk, all-purpose flour, and brown sugar, this cake is incredibly moist and tender. It&# 226;ÂÂs perfect for spring gatherings, family dinners, or as a comforting treat with afternoon tea. The combination of fruity brightness and deep, buttery flavors makes it a crowd-pleaser that freezes well for later enjoyment.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 18
Calories: 1047.2
Dietary: Vegetarian
Description
This Rhubarb Lunar Cake is a delightful dessert that balances the tartness of fresh rhubarb with the sweetness of a rich butter cake. The standout feature is the streusel-like topping, which melts into the batter during baking to create a textured, crusty layer reminiscent of the moon's surface. Made with simple pantry staples like buttermilk, all-purpose flour, and brown sugar, this cake is incredibly moist and tender. It&# 226;ÂÂs perfect for spring gatherings, family dinners, or as a comforting treat with afternoon tea. The combination of fruity brightness and deep, buttery flavors makes it a crowd-pleaser that freezes well for later enjoyment.
Ingredients
  • 1/2 cup Butter or marg
  • 1 1/2 cup Sugar
  • 1 Egg
  • 1 teaspoon Vanilla
  • 2 cup Sifted all-purpose flour
  • 1 teaspoon Soda
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk
  • 2 cup Rhubarb; cut in 1/2 inch pieces
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Grease a 9x13 inch baking pan.
  2. 2
    In a medium bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  3. 3
    In a large mixing bowl, cream together 1/2 cup softened butter and 1 1/2 cups sugar until light and fluffy.
  4. 4
    Beat in 1 egg and 1 teaspoon vanilla extract until well combined.
  5. 5
    Alternately add the dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just blended.
  6. 6
    Toss the 2 cups of chopped rhubarb with 1 tablespoon of flour. Fold the rhubarb into the batter gently.
  7. 7
    Pour the batter into the prepared 9x13 inch pan and smooth the top.
  8. 8
    In a small bowl, blend together 1/4 cup softened butter, 1/2 cup firmly packed brown sugar, and 1/4 teaspoon cinnamon. Sprinkle this mixture evenly over the top of the batter.
  9. 9
    Bake for 45 minutes, or until the cake has risen, the top is browned, and a toothpick inserted into the center comes out clean.
  10. 10
    Allow to cool in the pan on a wire rack for 10 minutes before slicing and serving.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 1047.2kcal
% Daily Value *
Total Fat 27.4g43%
Saturated Fat 16.3g82%
Cholesterol 112.3mg38%
Sodium 2685.3mg112%
Total Carbohydrate 186.1g63%
Dietary Fiber 3.7g15%
Sugars 94.6g
Protein 16.2g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rhubarb, cake, baking, dessert, spring, buttermilk, brown sugar, streusel, fruit cake, lunar cake, easy dessert, family dinner, tea time, freezer friendly, homemade, comfort food, vanilla, all purpose flour, egg, butter
Read it online: https://www.chefs-mate.com/recipe/rhubarb-lunar-cake/