Rhubarb Cake

Here's a recipe for another rhubarb treat that you probably have never tried. This desert uses the tartness of rhubarb to accent the sweet flavor of the cake. Cover that in streusel topping and a rich vanilla sauce and you'll have one unique, delicious desert that will both impress and surprise those you serve it to.


Rhubarb Cake

2 T butter, softened
1 cup sugar
1 egg
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup milk
2 cups chopped rhubarb

In a mixing bowl, cream butter and sugar; beat in the egg. Add flour, baking powder, baking soda and salt alternately with the milk. Fold in rhubarb. Pour into a greased 9 inch baking dish.

Streusel Topping

1/4 cup flour
1/4 cup sugar
1 T melted butter

Combine ingredients and sprinkle bits of streusel over the cake batter. Bake the cake at 350 degrees for 40 to 45 minutes or until toothpick inserted comes out clean; cool.

Vanilla Sauce

1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1 tsp. vanilla extract

Melt butter in saucepan. Add sugar and milk; bring to a boil. Cook and stir until sauce is smooth. Remove from heat and stir in vanilla extract. Serve sauce over slices of cake.