Baking – Rhubard Lunar Cake

Shout out to Angela who sent me this recipe over two years ago!  Ryan and I love it, and it’s a delicious way to use up some rhubard in our ya

Cream together butter and sugar. Beat in egg and vanilla.
Blend 2 cups of flour with baking soda and salt. Alternate adding and mixing flour blend and buttermilk into the creamed sugar. (A third at a time.)
Toss chopped rhubarb with the Tbsp of flour to coat. Fold into batter.
Grease a 9 x13 pan (I obviously didn’t read this part since the pan is no 9×13 in my picture). Add batter to pan and then blend topping ingredients. Sprinkle over the batter. Bake in the 350 oven for 45 mins. Test with a tooth pick.  Enjoy!
We certainly are enjoying it!  It’s already half gone!
  • 1/2 cup margarine (I used butter)
  • 1 and 1/4 cups sugar
  • 1 egg (we had no eggs so I used a third of a banana)
  • 1 tsp vanilla
  • 2 cups sifted flour
  • 1 tsp baking SODA
  • half tsp salt
  • 1 cup buttermilk (or 1 cup milk and 1Tbsp lemon juice)
  • 2 cups of Rhubarb
  • 1 Tbsp of flour
  • 1/4 margarine (I used butter)
  • 2 tsp cinnamon
  • 1 cup of packed brown sugar

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