Special Rhubarb Cake

By GmaJan12

Ingredients

• STREUSEL TOPPING:
• 2 tablespoons butter, softened
• 1 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups chopped fresh rhubarb or frozen rhubarb
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 2 tablespoons butter, melted
• VANILLA SAUCE:
• 1/2 cup butter
• 3/4 cup sugar
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract

Details

Servings 9

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish.

Combine topping ingredients; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.

For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; stir in vanilla. Serve with cake.

Yield: 9 servings (1-1/4 cups sauce).

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out