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Rhubarb Cake with Streusel Topping

Source of Recipe


Adapted from Taste of Home 2002 Annual Recipes, pg. 126 by Linda in MO






List of Ingredients



• 2 Tbsp. butter (no substitutions), 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 rhubarb, fresh or frozen (thawed)
  
• Streusel Topping:
  
• 1/4 c. all purpose flour
  
• 1/4 c. sugar
  
• 2 Tbsp. butter (no substitutions)
  
• Vanilla Butter Sauce:
  
• 3 Tbsp. butter (no substitutions)
  
• 1/4 c. plus 2 Tbsp. sugar
  
• 1/4 c. plus 2 Tbsp. evaporated milk
  
• 1 tsp. pure vanilla extract
  






Instructions



1. In mixing bowl, cream butter and sugar, beating just until moist.
   
   
2. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moist. Fold in rhubarb.
   
   
3. Pour into greased 9" square baking dish.
   
   
4. Combine topping ingredients; sprinkle over batter.
   
   
5. Bake at 350 degrees for 40 to 45 minutes or until toothpick comes out clean and the cake is lightly golden brown.
   
   
6. For sauce: melt butter, sugar and milk in small saucepan over 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 warm sauce over pieces of warm cake.
   
   
7. Makes 8-10 servings.