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Rhubarb Crumb Cake with Vanilla Sauce

Rhubarb Crumb Cake served with a buttery Vanilla Sauce!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Servings: 9
Author: www.iSaveA2Z.com

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!