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Rhubarb Moon Cake https://www.metro.ca/userfiles/image/recipes/gateau-lunaire-rhubarbe-3975.jpg PT12M PT55M PT1H07M
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.
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4 4 5 4
1/4 cup (60 mL) butter 1 1/2 cups (375 mL) sugar 1 eggs 1 tsp. (5 mL) vanilla 2 cups (500 mL) flour 1 tsp. (5 mL) baking soda 1/2 tsp. (1,25 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
Rhubarb Moon Cake

Rhubarb Moon Cake

Rate this recipe
4 Votes
12
servings
0:12
Preparation
0:55
COOKING
1:07
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (60 mL)
    butter
  • 1 1/2 cups
    (375 mL)
    sugar
  • 1
    eggs
  • 1 tsp.
    (5 mL)
    vanilla
  • 2 cups
    (500 mL)
    flour
  • 1 tsp.
    (5 mL)
    baking soda
  • 1/2 tsp.
    (1,25 mL)
    Salt
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  • 1 cup
    (250 mL)
    buttermilk
  • 3 cups
    (750 mL)
    rhubarb, cut into 1/2 in. (2 cm) pieces
  • 1 Tbsp.
    (15 mL)
    flour
  • topping:


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    SELECTED SIZES SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    butter
  • 2 tsp.
    (10 mL)
    cinnamon
  • 1 cup
    (250 mL)
    brown sugar
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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