Rhubarb Cake with Rhubarb Sauce

Yield: 12 servings

Ingredients

Cake

• 1/4 cup granulated sugar
• 1 1/2 cups firmly packed brown sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 egg
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups chopped rhubarb
• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon

Sauce

• 2 cups rhubarb
• 2/3 cup granulated sugar
• 4 tablespoons water
• 1/4 teaspoon cinnamon

Instructions

1. Heat oven to 350 degrees F. Grease and flour* a 13 x 9 x 2 inch pan.

Cake

1. In a large bowl, beat together sugar, brown sugar and butter.
2. Add vanilla extract and egg; beat well. Lightly spoon flour into measuring cup, level off.
3. Combine flour, baking soda and salt.
4. Add dry ingredients alternately with buttermilk, beating until well combined.
5. Spoon 2/3 batter into the prepared pan, spreading evenly.
6. Spoon rhubarb over batter.
7. Top with remaining batter, spreading evenly, carefully.
8. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon, sprinkle over batter.
9. Bake for 40 to 45 minutes until golden brown. Cool completely.

Sauce

1. In a medium saucepan, combine all sauce ingredients. Bring to a boil, stirring occasionally, until rhubarb is tender.
2. Refrigerate sauce until cool.
3. Serve over cake.

Notes

* For best results, use our Pan Release!