posted by Becky 05-16-101 2:39 PM
Special Rhubarb Cake
Source: April/May 2001 Taste of Home
A rich vanilla sauce is served with this tender cake from Biena Schlaback of Millersburg, Ohio. "The women at church made it for my 84th birthday," she says.
2 tbsp butter (no substitutes), softened
1 c sugar
1 egg
2 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c buttermilk
2 c chopped fresh or frozen rhubarb, thawed
Streusel Topping:
1/4 c all-purpose flour
1/4 c sugar
2 tbsp butter, melted
Vanilla Sauce:
1/2 c butter
3/4 c sugar
1/2 c evaporated milk
1 tsp vanilla
In a mixing bowl, cream butter and sugar. Beat in egg.
Combine flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in rhubarb. Pour into a greased 9 inch square baking dish. Combine topping ingredients; sprinkle over batter.
Bake for 40 to 45 minutes at 350, or until a toothpick tests clean. Cool on a wire rack.
For sauce: Melt butter in a saucepan. Add sugar and milk, then bring to a boil; cook and stir for 2 to 3 minutes or until thickened. Remove from heat; stir in vanilla. Serve with cake.
Yield: 9 servings Sauce: 1 1/2 cups