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PdfLine 13-by-9-inch (3.5 L) metal cake pan with parchment paper or butter thoroughly but lightly. Set aside. Chop rhubarb into ½-inch/1.25 cm pieces
In a large bowl, beat the butter and sugar until well mixed and fairly smooth. Add the egg and vanilla; beat until smooth
Setsaside 1 tbsp (15 mL) of the flour. Sift together remaining flour, baking soda and salt, or whisk dry ingredients together in a separate bowl. Add to butter mixture alternately with buttermilk, making 3 additions of these dry ingredients and 2 of buttermilk. Toss rhubarb with remaining 1 tbsp (15 mL) flour.
Spoon rhubarb over the batter and fold in.
Scrape the batter into the prepared pan, smoothing the top.
To make Lunar Topping: In bowl, mix together sugar and cinnamon. With a fork or pastry blender, work butter into the sugar mixture until crumbly.
Sprinkle topping evenly over the batter. Bake in the centre of 350 F (175 C) oven until the lunar topping is puffed and crusty and a skewer inserted into the centre comes out clean, about 45 minutes.