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Special Rhubarb Cake

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."

Rate/Review | Read Reviews (39)

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 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

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.
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.
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.