Rhubarb Cake with Streusel Topping
and Vanilla Butter Sauce Ingredients
2 tablespoons butter (no substitutes), softened
1 cup granulated 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 fresh or frozen rhubarb, thawed
1/4 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons butter (no substitutes)
Vanilla Butter Sauce
3 tablespoons butter (no substitutes)
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons evaporated milk
1 teaspoon pure vanilla extract Instructions
Cake: 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 moist.
Fold in the rhubarb.
Pour into a greased 9-inch square baking dish.
Streusel Topping: Combine topping ingredients; sprinkle over batter.
Bake at 350 degrees F for 40 to 45 minutes or until a wooden pick comes
out clean and the cake is lighy golden brown.
Vanilla Butter Sauce: Melt butter, sugar and milk in a small saucepan over about medium
heat. Bring to a boil; cook and stir for 2 to 3 minutes or until slightly thickened.
Remove from heat and stir in vanilla extract.
Serve the warm sauce over slices of warm cake.
Yield: 8 to 10 servings
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