Special Rhubarb Cake 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 Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Special Rhubarb Cake cont. VANILLA SAUCE: 1/2 cup butter 3/4 cup sugar 1/2 cup evaporated milk 1 teaspoon vanilla extract 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 Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Special Rhubarb Cake 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