Rhubarb Lunar Cake

"This recipe came from a 20 year old magazine, it's a wonderful cake, moist, easy to make and 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!"
photo by Alia55 photo by Alia55
photo by Alia55
Ready In:
1hr 10mins
1 cake




  • 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.

Questions & Replies

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  1. loof751
    This was a fantastic moist and delicious cake! It had the texture and flavor of a coffee cake, which I loved. I made it exactly as directed and it did really take on that 'lunar' look. I think it would be great with any fruit - apples, blueberries, peaches....!
  2. Alia55
    My mother had this same recipe Magazine and used to make this cake when I was younger. It is my alltime favorite cake as I'm not a huge fan of overly sweet cakes. The topping is just sweet enough to mellow out the tartness of the rhubarb, while the rhubarb tones down the sweetness. I've been looking to find the recipe for this cake for years and was absolutely thrilled to find it here!!
  3. Cathy Taylor
    What a great cake...and it does take on a lunar look when baked. I was given some fresh rhubard today and decided to try this recipee. Definitely a keeper. Wouldn't change a thing.
  4. CarsonM
    I really liked this recipe, mainly because the cake was very moist and the flavor was wonderful - kind of custardy, actually. If I made it again, I'd probably tone down the cinnamon a little bit; it overwhelmed the flavor of the rhubarb (if I hadn't put it in myself, I might not have been able to taste it!) Of course, if you really love cinnamon, that's not a problem :)
  5. Muffin Goddess
    This recipe came along at the perfect time, since I had both rhubarb and buttermilk to use up. The only thing that I did differently was add about a teaspoon of pumpkin pie spice to the cake batter because I thought the extra spice would be pleasant with the rhubarb. It had a nice coffeecake-type texture once baked, and tasted equally good warm and cold. I was sort of expecting the cake to be a bit sweeter than it was (judging by the topping ingredients), but it had a nice tartness to it. This would be a nice addition to a brunch menu, I think.



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