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!