Rhubarb Moon Cake

Rhubarb Moon Cake
  • 12 servings
  • 0:12 Preparation
  • 0:55 Cooking
  • 1:07 Total Time

Ingredients

Add all
  • 1/4 cup
    (60 mL)

    butter

  • 1 1/2 cups
    (375 mL)

    sugar

  • 1

    egg

  • 1 tsp.
    (5 mL)

    vanilla

  • 2 cups
    (500 mL)

    flour

  • 1 tsp.
    (5 mL)

    baking soda

  • 1/2 tsp.
    (125 mL)

    Salt

  • 1 cup
    (250 mL)

    buttermilk

  • 3 cups
    (750 mL)

    rhubarb, cut into 1/2 in. (2 cm) pieces

  • 1 Tbsp.
    (15 mL)

    flour

  • topping:

  • 1/4 cup
    (60 mL)

    butter

  • 2 tsp.
    (10 mL)

    cinnamon

  • 1 cup
    (250 mL)

    brown sugar

Preparation

Preheat oven to 350°F (180°C).

Buttered and dredge with flour a 9" (23 cm) round cake pan.

Grease and flour a 9" (23 cm) round cake pan .

In a big bowl, cream butter and sugar.

Add egg and vanilla, beating until all traces disappear. Sift flour, baking soda and salt together.

Add dry ingredients, alternately with buttermilk, starting and ending with dry ingredients.

Mix rhubarb with 1 tablespoon of flour and fold into batter.

Pour into pan. Smooth batter with a spatula.

To make topping, combine butter, cinnamon and sugar. Sprinkle over cake. Bake 45 min. or until the cake is deep gold and pulls away from the sides of the pan or until a toothpick inserted in the centre comes out clean.

Source: Metro