Serve it with

Barefoot Bubbly Pink Moscato

Lunar Rhubarb Cake

  • ½ cup butter
  • 1 ½ cups granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour + 1 tbsp.
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 2 cups chopped rhubarb
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • ¼ cup butter

Spring offers up rhubarb a-plenty, and here’s a delicious way to enjoy it this season.

Beat together butter and granulated sugar until smooth. Add egg, vanilla and buttermilk and blend.

Sift together flour and baking soda, then add to buttermilk mixture.

Toss chopped rhubarb in 1 tbsp. of flour until coated. Turn rhubarb into cake batter and stir until just mixed.

Pour into a prepared 13 x 9” baking dish.

Stir together brown sugar, cinnamon and butter with a fork until just mixed. Crumble over the top of the cake mix.

Bake at 350°F for 40 minutes.