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Special Rhubarb Cake Recipe

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A rich vanilla sauce is served with this tender cake from Biena Schlabach of Millersburg, Ohio. "The women at church made it for my 84th birthday," she says.

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9 Servings
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

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
STREUSEL TOPPING:
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

Directions

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).

Nutrition Facts: 1 serving (1 slice) equals 463 calories, 17 g fat (10 g saturated fat), 70 mg cholesterol, 451 mg sodium, 72 g carbohydrate, 1 g fiber, 6 g protein.

Special Rhubarb Cake published in Taste of Home April/May 2001, p65

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