| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
Canadian |
Cakes, Fruits, Summer |
18 |
Servings |
INGREDIENTS
|
|
Batter |
| 1/2 |
c |
Butter or marg |
| 1 1/2 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
| 2 |
c |
Sifted all-purpose flour |
| 1 |
ts |
Soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Buttermilk |
| 2 |
c |
Rhubarb; cut in 1/2 inch pi eces |
| 1 |
tb |
Flour |
|
|
Topping |
| 1/4 |
c |
Butter or marg. |
| 2 |
ts |
Cinnamon |
| 1 |
c |
Firmly packed brown sugar |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: 45mn A big easy
cake to make for a crowd. Freezes well. The name of this cake is derived
from the buttery brown sugar topping that sinks into the cake as it bakes
and forms a crusty layer reminiscent of a lunar landscape!
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. Source: Canadian Living - Summer/82
Posted to MM-Recipes Digest by "Rfm" <maintech@ne.infi.net> on Apr 22, 98
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