Rhubarb Streusel Cake with Warm Vanilla Sauce

Rhubarb Streusel Cake with Warm Vanilla Sauce is a cake recipe built around egg, baking powder and baking soda. Plan on 9 Servings and about 60 minutes.

• Yield 9 Servings
• Ready in 60 minutes
• Prep 15 minutes
• Cook 45 minutes

Ingredients

Cake

• 2 tablespoons ( 28 g ) butter , softened
• 1 cup ( 212 g ) sugar
• 1 large egg
• 2 cups ( 284 g ) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 2 cups chopped fresh or frozen rhubarb

Streusel Topping

• ½ cup ( 71 g ) all-purpose flour
• ½ cup ( 106 g ) sugar
• 4 tablespoons ( 57 g ) butter , melted

Vanilla Sauce

• ½ cup ( 113 g ) butter
• ¾ cup ( 159 g ) sugar
• ½ cup evaporated milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees. Lightly grease a 9-inch square baking dish and set aside.
2. In a large mixing bowl, cream together the butter and sugar for the cake. Beat in the egg. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, beating just until moistened. Fold in the chopped rhubarb. Pour the batter into the prepared pan and smooth the batter to the edges.
3. In a medium bowl, combine the streusel topping ingredients, mixing them together until the mixture is coarse and combined. Sprinkle the streusel evenly over the batter. Bake for 40-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned. Cool on a wire rack.
4. For the sauce, melt butter in a medium saucepan. Add the sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened (it will thicken more as it cools slightly). Remove from the heat; stir in the vanilla. Serve warm with the cake.

Cool the layers before you stack them.