Rhubarb Cake with Vanilla Butter Sauce
Source of Recipe
I adapted slightly from Taste of Home 2002 Annual Recipes, pg. 126
Recipe Introduction
This is a fantastic cake recipe! It's good for dessert and also served as a coffee cake. Leftovers warm well in the microwave.
List of Ingredients
2 T. butter (no substitutes) -- softened
1 cup sugar
1 egg
2 cups all purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb -- thawed
Streusel Topping:
1/4 cup all purpose flour
1/4 cup sugar
2 T. butter (no substitutes)
Vanilla Butter Sauce:
3 T. butter (no substitutes)
1/4 cup plus 2 T. sugar
1/4 cup plus 2 T. evaporated milk
1 t. pure vanilla extract
Recipe
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 (I used a 9 inch springform pan and also think you could use an 8 inch square pan).
Combine topping ingredients; sprinkle over batter.
Bake at 350 degrees for 40 to 45 minutes or until a toothpick comes out clean and the cake is lightly golden brown.
For 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.
Serve the warm sauce over pieces of warm cake.
Serves: 8-10
NOTES : You can double the sauce, if desired. The original sauce was higher in fat.
The original sauce was: 1/2 cup butter, 3/4 cup sugar, 1/2 cup evaporated milk and 1 t. vanilla.
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