Rhubarb Crumb Cake with Vanilla Sauce
Rhubarb Crumb Cake served with a buttery Vanilla Sauce!
Servings: 9
Ingredients
- 2 tablespoons butter 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 or substitute 1 cup regular milk with 1 teaspoon of lemon juice
- 2 cups chopped fresh rhubarb
- CRUMB TOPPING:
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 2 tablespoons butter melted
- VANILLA SAUCE:
- 1/2 cup butter cubed
- 3/4 cup sugar
- 1/2 cup evaporated milk I've substituted regular milk before and it came out just fine
- 1 teaspoon pure vanilla extract
Instructions
- RHUBARB CAKE:
- In a large bowl, cream butter and sugar together. Beat
- in egg. Combine flour, baking powder, baking soda and salt; add to
- creamed mixture and slowly mix in the buttermilk, beating just until
- moistened. Fold in the rhubarb. Pour into a greased 9-in. square
- baking dish.
- CRUMB TOPPING:
- Combine topping ingredients; sprinkle over batter. Bake at 350°
- for 45-50 minutes or until a toothpick comes out clean. Cool on a
- wire rack.
- VANILLA 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.
- Enjoy!