Lunar Rhubarb Cake Recipes

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.

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

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
• In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Steps:

• Preheat oven to 350 degrees.
• Coat a 13 X 9 inch pan (glass is best) with non-stick cooking spray.
• In a small bowl, combine 2 TBSP sugar and 1/2 tsp cinnamon.
• Set aside.
• In a large bowl, combine remaining 1 1/3 cup sugar, oil, applesauce, egg substitute, and sour milk.
• In separate bowl, combine baking soda and flour.
• Stir flour mixture into wet ingredients.
• Stir in rhubarb.
• Pour into prepared pan.
• Sprinkle top of cake with walnuts (optional) and cinnamon/sugar mixture.
• Bake in preheated oven for 40 minutes, or until top of cake springs back lightly when touched.
• NOTE: To make sour milk, place one TBSP vinegar or lemon juice in a liquid measuring cup.
• Add enough milk to equal one cup.
• Let mixture sit several minutes to allow milk to curdle.
• Buttermilk may be used in place of sour milk.

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.

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.