Last August we visited Amber and her family. She made this amazing dessert for us and was kind enough to take a photo for me. I didn't want to blog about it in August because rhubarb is hard to find in Utah--in August. Well I am happy to say that our rhubarb plant is thriving right now. It is the perfect time to share this yummy recipe.
I made the recipe for Sunday Dinner today and it was a hit. It is a wonderfully moist cake with tart bits of rhubarb. A crumbly streusel tops the cake and you top it off with a Warm Vanilla Sauce (that is good enough to eat by the spoonful). Perfect dessert.
Rhubarb Streusel Cake with Warm Vanilla Sauce
2 tablespoons soft butter
1 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups chopped fresh rhubarb, I used the most red pieces/ends, next time I want to use 2 1/2 cups
In a small bowl mix together the flour, baking powder, soda and salt, set aside. In a large bowl mix together soft butter and sugar, I did this by hand. Add egg and beat. Gently add flour alternately with buttermilk. Don't over mix. Fold in chopped rhubarb. Spread in a 9x9 inch pan that has been sprayed with Pam. Top wit Streusel Topping.
Bake in a 350 oven for 40-45 minutes or until light brow and toothpick comes out clean.
Cool on a wire rack. Cake serves 6-8. Drizzle Warm Vanilla Sauce on plated cake slices.
3 tablespoon melted butter
1/3 cup sugar
1/3 cup flour
Mix all together in a small bowl, set aside.
Warm Vanilla Sauce
1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla
Melt butter, add sugar and evaporated milk. Stir and boil for 2-3 minutes. Remove from heat and add vanilla. Sauce will thicken as it cools.
Photo by Amber Linderman Photography