Lunar Rhubarb Cake

Ahoy!

Our rhubarb bush is in the prime cutting down and cooking or baking stage so we’re planning on taking advantage of it over the next few days. We kick started our rhubarb-fest with this recipe for Lunar Rhubarb Cake. The recipe came from my friend Meghan’s family – Meghan and I often find ourselves talking about food – we both really appreciate the farm-to-table and seasonal cooking stuff – no surprise that we get along so well! Anyways, I gave the recipe to Mom earlier this week and she turned it into a delicious masterpiece.

Cake

1/2 cup butter

1 1/2 cup sugar

1 egg

1 tsp vanilla

2 cups flour

1 tsp soda

1/2 tsp salt

1 cup buttermilk

3 cups chopped rhubarb (1/2″ pieces)

1 tbsp flour

Topping

1/4 cup butter

2 tsp cinnamon

1 cup firmly packed brown sugar

Method

Cream butter and sugar till light -Beat in egg and vanilla

Sift dry ingredients together

Add to creamed alternately with buttermilk

Toss rhubarb in flour – mix in

Make crumble and cover batter

Bake in 9×13 pan at 350 degrees for 45 minutes

The crumble will seem weird because it is really wet and not as typically “crumbly” as you’d expect – but it turns out really tasty and almost like an additional sweet cake layer. The cake batter is unbelievably tasty – we’ve talked about trying this base with other fruits because we loved it so much.

Here’s some snaps of the process

IMG_0491IMG_0496IMG_0499IMG_0508IMG_0511IMG_0512IMG_0514IMG_0519IMG_0523IMG_0527IMG_0537IMG_0547

Anchors aweigh!

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