Rhubarb Cake with Streusel Topping
Source of Recipe
TOH
Recipe Introduction
I adapted slightly from Taste of Home 2002 Annual
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
my note....at least double the vanilla sauce it is sooo good you need more
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