Rhubarb Cake with Vanilla Sauce (9" sq. pan)

By á-47

Ingredients

• STREUSEL TOPPING:
• 2 Tbsp. butter, softened
• 1 cup sugar
• 1 egg
• 2 cups flour
• 1 tea. baking powder
• 1/2 tea. baking soda
• 1/2 tea. salt
• 1 cup buttermilk
• 2 cups chopped fresh or frozen rhubarb, thawed
• 1/4 cup flour
• 1/4 cup sugar
• 1/4 cup flaked coconut
• 2 Tbsp. butter, melted
• VANILLA SAUCE
• 1/2 cup butter
• 3/4 cup sugar
• 1/2 cup evaporated milk
• 1 ta. vanilla

Preparation

Step 1

In a mixing bowl, cream butter and sugar. 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" sq. baking dish.

Combine topping ingredients; sprinkle over batter.

Bake at 350 degrees 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.