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Special Rhubarb Cake

Special Rhubarb Cake
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.
9 ServingsPrep: 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 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, cubed
  • 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.
© Taste of Home 2013

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Special Rhubarb Cake (continued)

Directions (continued)

  • 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.
© Taste of Home 2013