Printable | Taste of Home

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
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

Printed from tasteofhome.com Oct 7, 2008

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Special Rhubarb Cake cont.

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).