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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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The Mayor of Lock Haven (Pennsylvania) made me this for my birthday one year, so I had to get the recipe from him. It's best served warm, and it has a streusel topping. Serve it with my vanilla sauce recipe: (#212142). Ingredients:
2 tablespoons butter, softened |
1 egg |
3/4 cup sugar |
2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
2 cups chopped rhubarb (fresh or thawed if frozen) |
1/4 cup all-purpose flour |
1/4 cup sugar |
2 tablespoons melted butter |
Directions:
1. In a mixing bowl, cream butter and sugar. beat in egg.
2. Combine flour, baking powder, baking soda, and salt.
3. Add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb.
4. Pour into greased 9-inch square baking dish.
5. Combine topping ingredients and sprinkle over batter.
6. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean.
7. Cool on a wire rack. Serve with vanilla sauce.
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