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 Café.

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