Lunar Cake

Rhubarb

Apple

Norma’s Notes

• I got this recipe from my friend, Anne, in BC.  They get a lot of company through the summer and grow their fruit, so they make this recipe often to have on hand. 
• Be sure fruit is well-drained, especially if it was frozen.
• I have also made this cake using frozen peeled apple pieces. 
• Great way to use up frozen or extra fruit such as rhubarb, apples, peaches and berries. 
• If using fruit other then rhubarb, cut the white sugar by 1/4 cup and use an additional tbsp of flour in the fruit. 
• Delicious served warm with fresh fruit and cream or ice cream. I love it with raspberries.
• Serves 10 - 12.
• Freezes well.

Ingredients

Cake

1/2 cup softened butter

1 1/2 cups white sugar

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 cup buttermilk (milk with 4 tbsp vinegar) 

3 cups chopped rhubarb (if using frozen fruit wrap in a paper towel and squeezed out the liquid)

1 tbsp flour

Topping

1/4 cup softened butter 

2 tsp cinnamon

1 cup firmly packed brown sugar

Instructions

Cake

1. Toss rhubarb in 1 tbsp flour to coat and set aside.
2. Cream butter, sugar, eggs together, then mix in vanilla.
3. Combine in a separate bowl the flour, soda and salt. 
4. Add buttermilk and dry mixture alternately into the butter/sugar. 
5. Beat until fluffy then fold in rhubarb. 
6. Spoon batter into a greased 13 x 9 pan. 

Topping

1. Blend butter, cinnamon and brown sugar until crumbly. 
2. Spread onto the cake, do not mix topping into cake.
3. Bake at 350 degrees for 35 minutes, ensuring center of the cake is cooked. 

Print this Article