Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 463
  • Fat:
  • 17 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 70 mg
  • Sodium:
  • 451 mg
  • Carbohydrate:
  • 72 g
  • Fiber:
  • 1 g
  • Protein:
  • 6 g

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.

SERVINGS

9

CATEGORY

Dessert

METHOD

Baked

PREP

20 min.

COOK

40 min.

TOTAL

60 min.

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 mixing 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).

Printed from tasteofhome.com Oct 7, 2008

Copyright Reiman Media Group, Inc © 2008