From Anne Audet

“That was my go to recipe before my Celiac diagnosis so I’d be thrilled to have it back!”

Anne’s problem was that with the flour she was using, The cake still tasted delicious but the topping didn’t sink to the bottom and didn’t look as lunar!

Anne’s Original recipe:

Rhubarb Lunar Cake

  • ½ cup butter or margarine 2 or more cups rhubarb
  • 1½ cups sugar Topping
  • 1 egg ¼ cup butter or margarine
  • 1 tsp baking soda 1 cup brown sugar
  • 1 cup milk 2 tsp cinnamon
  • 2 cups flour

Mix together butter, sugar, egg and baking soda. Then add flour and milk alternately. Fold in rhubarb. Pour into a greased 9×11 inch (approximately) pan. Mix topping ingredients and spread over top of cake batter. Bake in preheated 350°F oven for 40 to 45 minutes.

The recipe has been posted all over and here is another version from the Ottawa Citizen

And here is the gluten-free version.

All I did was double the baking soda and vanilla, added lemon to the milk, and of course changed out the flour with my Gluten-free flour.

  • ½ cup butter or margarine, softened (2 sticks or 224 g)
  • 1 ½ cups sugar (300 g)
  • 1 large egg
  • 2 cups of gluten-free all purpose flour (340 g)
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 cup of buttermilk or 3 tbsp lemon juice and non-dairy milk to equal 1 cup
  • 2 tsp vanilla extract (10mL)
  • 2 cups of fresh or frozen chopped rhubarb (222 g) or more if you prefer

Lunar topping:

  • 1 cup packed light brown sugar (225 g)
  • 2 tsp ground cinnamon
  • ¼ cup butter or margarine, softened

Directions:

Beat margarine/butter with sugar until well creamed

Add egg and mix

Place flour, baking soda and salt together and add alternately with buttermilk mixture

Fold in rhubarb pieces.

Place into 9×13 pan

Mix all lunar topping ingredients together and place small pieces of it (in clumps) evenly around the cake.