Ingredients
2 tablespoons butter, softened1 cup sugar1 egg2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup buttermilk2 cups chopped fresh or frozen rhubarbSTREUSEL TOPPING:1/4 cup all-purpose flour1/4 cup sugar2 tablespoons butter, meltedVANILLA SAUCE:1/2 cup butter, cubed3/4 cup sugar1/2 cup evaporated milk1 teaspoon vanilla extract
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. 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 40-45 minutes or until a toothpick inserted in center 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 heat; stir in vanilla. Serve with cake.
