Monday, May 19, 2014

Rhubarb Streusel Cake with Warm Vanilla Sauce


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.
I combined recipes I found on All recipes and Mel Kitchen CafĂ©.

Rhubarb Streusel Cake with Warm Vanilla Sauce
Cake:
2 tablespoons soft butter
1 cup sugar
1 egg
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.

Streusel Topping
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

6 comments:

Grandma Scott said...

Thank you so much... It will be in my oven shortly..

Grandma Scott said...

Thank you Thank you Thank you. It will be in my oven this afternoon.

Amber said...

Oh this is good! I made it yesterday!! YUM, I like how you decreased the streusel a bit in your version of the recipe.

Debra Eliotseats said...

So, so behind in my reading but I am glad I finally made it over for this recipe. That sauce looks amazing. Just hand me a shot glass full, please.

NewMrsAdventures said...

Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

Deb Attinella {CookingOnTheFrontBurner} said...

Oh my that vanilla sauce looks heavenly! Great recipe Cindy!