Saturday, June 25, 2005

Lunar Rhubarb Cake

This is a long overdue promised recipe to Mrs. Tweety. Unfortunately, I lost my recipe when I moved offices or shifted to a new computer, I do not know which is which. Anyhow, it took me a long time to ask for a recipe from my boss' wife. As soon as I got it, I right away baked it and decided to post this right away for fear that I might lose the recipe one more time. I know Rhubarb Season is now over but hopefully Mrs. Tweety, you will still find some rhubarbs in your Mother-in-law's backyard.

Since I have been making this for a long time, my boss' wife just dictated the measurements over the phone.

I heard that the reason why this is called lunar rhubard cake is once it's baked, the top resembles the crater of the moon. I haven't been there so I cannot attest to that. I can only say that this recipe is a hit.
Here we go Mrs. Tweety:

You will need:

For the cake:

1/2 cup of butter
1 1/2 cup of white sugar
1 egg
1 tsp of Vanilla
2 cups flour
1 tsp soda
1/2 tsp of salt
1 cup buttermilk
2 cups of chopped rhubard (about 1 cm)

For the topping:

1/4 cup of butter
2 tsp cinnamon
1 cup of brown sugar

Cream butter, sugar and egg. Add Vanila. In a separate bowl, mix flour, soda and salt. Add to the creamed butter and sugar adding 1/3 of the butter milk at a time. Dredge rhubard in flour before folding into the mixture. Pour mixture in a 9 x 13 greased pan.

Cut butter in brown sugar and cinnamon powder until the mixture resembles coarse oatmeal. Spread evenly on top of cake mixture and bake at 350 for 45 minutes.


dexiejane said...

my MIL would love this. she loves rhubarbs. :)

ting-aling said...

Hello Dexiekins. Nice to know your MIL loves rhubarb. 'hope you'll give it a try sometime.