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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 9 |
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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. Ingredients:
2 tablespoons butter, softened |
1 cup sugar |
1 egg |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
2 cups chopped fresh or frozen rhubarb |
streusel topping: |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup sugar |
2 tablespoons butter, melted |
vanilla sauce: |
1/2 cup butter, cubed |
3/4 cup sugar |
1/2 cup evaporated milk |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°. In a large 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.
2. Combine topping ingredients; sprinkle over batter. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
3. 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 heat; stir in vanilla. Serve with cake. Yield: 9 servings (1-1/4 cups sauce).
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