Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Rhubarb Lunar Cake
- add review
- #4057
serves/makes:
ready in:
30-60 minutes
30-60 minutes
5 reviews
ingredients
Batter
1/2 cup butter or margarine
1 1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1 teaspoon soda
1/2 teaspoon salt
1 cup buttermilk
2 cups rhubarb, cut in 1/2 inch pieces
1 tablespoon flour
Topping
1/4 cup butter or margarine
2 teaspoons cinnamon
1 cup firmly packed brown sugar
directions
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 350 degrees F for 45 minutes or until cake has risen, browned and comes away from the edges, and skewer (or toothpick) inserted in the center comes out clean.
cook's notes
A big easy cake to make for a crowd. Freezes well.
added by
enigmatic1
nutrition data
432 calories, 15 grams fat, 72 grams carbohydrates, 4 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
June 8, 2014
This is a lovely springtime cake. I make this very frequently for people who either 'don't like' rhubarb or have never experienced it in a cake before. Either way, everyone loves it and it has given old-fashioned rhubarb a yummy new twist. A dollop of whipped cream or a scoop of good vanilla ice cream may be guilding this lily, but worth it!!
June 24, 2011
This cake was such a hit !I served it with a strawberry coulis ...ummm so good.
June 9, 2007
This is wonderful. I added a 1/2 cup of chopped walnuts to the topping. Moist and tasty cake!
June 4, 2006
I love this recipe, it's been thirty or more years since I've enjoyed it. It reminds me of my dear Mother, who often served this to company.
May 21, 2006
My mom used to make this recipe every spring with rhubarb from my sister's patch... It's awesome!