Ingredients: (Cake) 1 cup white sugar,
2 tbsps. butter, softened,
1 large egg,
2 cups all purpose flour,
1 tsp. baking powder,
1/2 tsp. baking soda,
1/2 tsp. salt,
1 cup buttermilk,
2 cups diced fresh rhubarb.
(TOPPING)
1/4 cup all purpose flour,
1/4 cup white sugar,
2 tbsps. melted butter.
(SAUCE)
3/4 cup brown sugar,
1/2 cup butter,
1/2 cup whipping cream,
1 tsp. vanilla extract.
DIRECTIONS: Preheat oven to 350 F. Grease a 9 inch square cake pan. Make cake: Beat together sugar and butter in a large bowl until light and fluffy. Beat in egg until well combined. Mix together flour, baking powder, baking soda, and salt in a medium bowl; add flour mixture alternately with buttermilk to butter mixture, stirring just to combine. Fold in rhubarb just until incorporated; pour batter into the prepared pan. TOPPING: Stir together flour, sugar and melted butter in a small bowl until evenly moist; sprinkle over batter in the pan. Bake the topped cake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a cooling rack. SAUCE: Stir together brown sugar, butter, cream and vanilla in a small saucepan over medium heat; bring to a boil and cook for 1 minute. Serve hot sauce over warm cake. As spring rolls out a bounty of rhubarb to most of us in Albert County, get out, gather and find your way of enjoying this early spring treat.
2 tbsps. butter, softened,
1 large egg,
2 cups all purpose flour,
1 tsp. baking powder,
1/2 tsp. baking soda,
1/2 tsp. salt,
1 cup buttermilk,
2 cups diced fresh rhubarb.
(TOPPING)
1/4 cup all purpose flour,
1/4 cup white sugar,
2 tbsps. melted butter.
(SAUCE)
3/4 cup brown sugar,
1/2 cup butter,
1/2 cup whipping cream,
1 tsp. vanilla extract.
DIRECTIONS: Preheat oven to 350 F. Grease a 9 inch square cake pan. Make cake: Beat together sugar and butter in a large bowl until light and fluffy. Beat in egg until well combined. Mix together flour, baking powder, baking soda, and salt in a medium bowl; add flour mixture alternately with buttermilk to butter mixture, stirring just to combine. Fold in rhubarb just until incorporated; pour batter into the prepared pan. TOPPING: Stir together flour, sugar and melted butter in a small bowl until evenly moist; sprinkle over batter in the pan. Bake the topped cake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a cooling rack. SAUCE: Stir together brown sugar, butter, cream and vanilla in a small saucepan over medium heat; bring to a boil and cook for 1 minute. Serve hot sauce over warm cake. As spring rolls out a bounty of rhubarb to most of us in Albert County, get out, gather and find your way of enjoying this early spring treat.
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