Title: Rhubarb lunar cake
 Categories: Cakes, Fruits, Summer
      Yield: 18 Servings
 
           Batter
    1/2 c  Butter or marg
  1 1/2 c  Sugar
      1    Egg
      1 ts Vanilla
      2 c  Sifted all-purpose flour
      1 ts Soda
    1/2 ts Salt
      1 c  Buttermilk
      2 c  Rhubarb; cut in 1/2 inch pi
           -eces
      1 tb Flour
           Topping
    1/4 c  Butter or marg.
      2 ts Cinnamon
      1 c  Firmly packed brown sugar
 
  Fat grams    per serving:              Approx. Cook Time: 45mn A big
  easy cake to make for a crowd.  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!
  
  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. Source: Canadian Living - Summer/82