Serves 12
Marilyne
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| Lunar Rhubarb Cake |
Ingredients
Batter:
½ cup butter
1 ½ cups sugar
1 egg
1 tsp. vanilla
2 cups, plus 1 tablespoon flour
1 tsp. soda
½ tsp. salt
1 cup buttermilk
2 cups rhubarb, cut in ½” pieces
Topping:
¼ cup butter
2 tsp. cinnamon
1 cup brown sugar
Instructions
Make batter:
Cream butter and sugar until smooth and creamy. Beat in egg and vanilla.
Sift 2 cups flour, soda and salt in a small bowl.
Add flour mixture to creamed mixture alternately with buttermilk.
Toss rhubarb with one tablespoon flour and mix gently into batter.
Spoon batter into buttered 9 x 13 inch cake pan.
Topping: Blend and sprinkle on top of batter.
Bake at 350F for 45 minutes.
Note: Marilyn's recipe from Carmen
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