Rhubarb Streusel Cake with Warm Vanilla Sauce
Rhubarb Streusel Cake with warm vanilla sauce is a perfect spring dessert, when the rhubarb is fresh.
- 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 or frozen rhubarb
- Streusel Topoing:
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 4 tablespoons butter, melted
- 1/2 cup butter
- Vabukke Sauce:
- 3/4 cup sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
Adapted from melskitchencafe.com
Preheat the oven to 350 degrees fahrenheit. Lightly grease a 9-inch square baking dish and set aside.
In a large mixing bowl, cream together the butter and sugar for the cake. Beat in the egg. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, beating just until moistened. Fold in the chopped rhubarb. Pour the batter into the prepared pan and smooth the batter to the edges.
In a medium bowl, combine the streusel topping ingredients, mixing them together until the mixture is coarse and combined. Sprinkle the streusel evenly over the batter. Bake for 40-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned. Cool on a wire rack.
For the sauce, melt butter in a medium saucepan. Add the sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened (it will thicken more as it cools slightly). Remove from the heat; stir in the vanilla. Serve warm with the cake.