Here’s my twist on classic Rhubarb Lunar Cake. This is a highly requested dessert at Munson Manor!
Sue’s Rhubarb Lunar Cake
Cake:
1/2 cup butter
1 cup white sugar
1 egg
1 tsp vanilla
8 large stalks of rhubarb*
2 cups all purpose flour, plus 1 tbsp
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger
1 cup kefir**
Topping:
1 cup brown sugar
2 tsp cinnamon
1/4 cup butter, melted
Preheat oven to 350F.
Grease a 9×13 pan.
Chop rhubarb into 1/4 inch pieces on the diagonal. Toss with 1 tbsp of flour.
Mix together flour, baking soda, salt, cinnamon and ginger. Add to rhubarb.
Using a stand mixer, cream butter and sugar. Beat in egg until fully integrated, then add vanilla. Alternate flour & rhubarb mixture to kefir (3:2). Pour evenly into greased pan, then prepare topping.
Melt butter, cinnamon and brown sugar and cover cake. Bake for an hour or when inserted knife comes out dry.
*the original recipe called for 2 cups of rhubarb, but when I first baked this cake I misread cups for pounds, thus the 8 stalks. If you want less rhubarb-y goodness, use a smaller amount. The recipe is very forgiving.
**substitute kefir for buttermilk. If you don’t have either, add 1 tsp of white vinegar to a cup of milk and let stand for a couple of minutes.