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Special Rhubarb Cake

SUBMITTED BY: Biena Schlabach

"A rich vanilla sauce is served with this tender cake from Biena Schlabach of Millersburg, Ohio. 'The women at church made it for my 84th birthday,' she says."
RECIPE RATING:
The reviewer gave this recipe 6 stars. This recipe average a 5 star rating.
Read Reviews (4)
PREP TIME  20 Min
COOK TIME  40 Min
READY IN  1 Hr

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 2 tablespoons butter (no substitutes), softened
  • 1 cup sugar
  • 1 egg
  • 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
  • STREUSEL TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons butter, melted
  • VANILLA SAUCE:
  • 1/2 cup butter
  • 3/4 cup sugar
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. 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 moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish.
  2. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.
  3. For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; stir in vanilla. Serve with cake.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2007 by JILL E.
The cake is outstanding. I can't rate the vanilla sauce because I used strawberries with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2008 by CDETIIHO
This cake was incredibly awesome! It's so moist. I did use 4 cups of rhubarb as others... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2008 by TERRIZ1
This is an excellent cake!! Next time I will use 3 cups of rhubarb for extra rhubarb flavor. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2008 by ~*EmMa*~
Excellent, sooooo good and easy!!! I followed the recipe except I added 4 c. rhubarb and... MORE


 
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