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Lunar Rhubarb Cake


Very yummy

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  • Cake:
  • 1/2 cup butter
  • 1 1/2 cups white sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups chopped rhubarb
  • 1 cup buttermilk
  • Topping:
  • 1/4 cup soft butter
  • 2 tsp. cinnamon
  • 1 cup brown sugar



Step 1

Preheat oven to 350 F. Grease a 13 x 9" pan (or use non-stick cooking spray).

Beat together butter and sugar until smooth and creamy. Blend in egg and vanilla.

Stir together flour, baking soda and salt. Scoop out 2 tbsp. and use to dredge rhubarb. Mix dry ingredients into creamed butter in 3 parts, alternating with the buttermilk in 2 parts. Gently stir in rhubarb. Do not over-mix. Spoon into prepared pan and smooth the surface. Sprinkle topping over batter and bake for 45 minutes or until cake has risen and browned and comes away from the sides of pan. Toothpick inserted in center should come out clean.

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