Rhubarb Lunar Cake Recipes

RHUBARB LUNAR CAKE

Steps:

• Batter: Cream together butter and sugar until smooth and creamy.
• Add egg and vanilla.
• Sift together dry ingredients and add to butter and sugar mixture 1/3 at a time, along with buttermilk.
• Toss rhubarb with 1 tbsp flour and fold into batter.
• Spoon batter into a greased 9 x 13 inch cake pan and smooth the surface.
• Topping: Blend together topping ingredients and sprinkle evenly over batter.
• Bake at 350F for 45 minutes or until cake has risen, browned and comes away from the edges, and skewer (or toothpick) inserted in the centre comes out clean.

RHUBARB CAKE I

Steps:

• In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
• In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
• Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
• Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

LUNAR RHUBARB CAKE

Steps:

• For topping: Combine brown sugar and cinnamon;cut in butter until small pieces remain. For cake: Cream oil (or butter)and sugar;beat in egg and vanilla.Combine the flour,baking soda and salt;add to creamed mixture alternately with buttermilk until well blended.Gently stir in floured rhubarb. Spoon into a greased 13-in.x9-in.x2-in. baking pan and spread evenly.Sprinkle with topping mixture;bake at 350 F. for 45-50 minutes or until a toothpick comes out clean.Allow to cool on a wire rack before cutting.Refrigerate leftovers. More good recipes found on: www.havefunbaking.com

OLD-FASHIONED RHUBARB CAKE

Steps:

• Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. , Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan. , Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes. , For topping, combine all ingredients; pour over individual squares.

RHUBARB CAKE

Steps:

• Prepare cake bottom according to recipe #119337 for German Fruit Cake Bottom, but use lemon rind instead of vanilla. You can make the cake bottom in advance.
• Let cake bottom cool completely. Meanwhile prepare rhubarb filling.
• Wash rhubarb, peel and cut into rather even 1/4 in pieces.
• Preheat pot on medium heat and add 3 tablespoons sugar. Caramelize sugar over medium high heat until light brown. Add orange juice and stir until the caramelized sugar is dissolved. Be careful, sugar will be very hot!
• Add rhubarb. Cook for about 5-8 minutes stirring constantly, until rhubarb is still firm to the bite. Add additional sugar to taste. Stir until dissolved.
• Drain rhubarb through a sieve and reserve liquid. Let rhubarb get cold.
• Measure liquid to make 1 cup. If necessary add water to make 1 cup. Prepare the glaze with the liquid according to package directions. Mix in rhubarb immediately and fill directly on cake bottom. Let set.
• Either top completely with a fluffy vanilla pudding and let it set, or simply top with freshly whipped sweetened cream.
• NOTE on Vanilla Pudding: use your favorite brand. We usually prepare 1 whole package and use about half on the cake. We easily find other uses for the rest.