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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This recipe makes an excellent, moist cake, especially with the first rhubarb of spring. Even people who don't normally like rhubarb enjoy this! Ingredients:
cake: |
1 cup sugar |
1 egg |
2 tablespoons butter, melted |
1 cup buttermilk |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 cup diced fresh rhubarb |
topping: |
2 tablespoons butter, melted |
1/2 cup sugar |
vanilla sauce: |
1/2 to 1 cup sugar |
1/2 cup butter, cubed |
1/2 cup evaporated milk |
1 teaspoon vanilla extract |
Directions:
1. In a bowl, combine the sugar, egg and butter. Beat in buttermilk until smooth. Combine the flour, baking powder, salt and baking soda. Gradually add to buttermilk mixture; mix well. Fold in rhubarb. Pour into a greased 9-in. square baking dish.
2. Combine topping ingredients; sprinkle over batter. Bake at 350° for 45 minutes or until a toothpick comes out clean.
3. For sauce, in a small saucepan, combine the sugar, butter and milk; bring to boil. Cook and stir for 1 minute. Remove from the heat; stir in vanilla. Serve with cake. Yield: 12 servings.
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