Categories: cake, dessert, rhubarb

Ingredients

• 2 Tbsp butter, softened (do not substitute)
• 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 fresh or frozen rhubarb, thawed
• 1/4 c all purpose flour
• 1/4 c sugar
• 2 Tbsp butter, melted
• 1/2 c butter
• 3/4 c sugar
• 1/2 c evaporated milk
• 1 tsp vanilla extract

Directions

1. In a mixing bowl, cream 2 Tbsp butter and 1 c sugar

2. Beat in egg

3. Combine 2 c flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating until just moistened

4. Fold in rhubarb

5. Pour in a greased 9 in square baking dish

6. Combine 1/4 c flour, 1/4 c sugar and 2 Tbsp butter; sprinkle over batter

7. Bake at 350 for 40-45 min or until toothpick comes out clean

8. Cool on wire rack

9. Melt 1/2 c butter in saucepan

10. Add 3/4 c sugar and evaporated milk

11. Bring to boil; cook and stir for 2-3 min or until thickened

12. Remove from heat; stir in vanilla

13. Serve with cake

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