Friday, July 7, 2017

Rhubarb Streusel Cake with Vanilla Sauce

The rhubarb abundance continues and therefore so do the rhubarb recipes!  This is actually the third rhubarb recipe I've made in the last couple of weeks but only the second I'm posting about.  (The other recipe was a Strawberry Rhubarb Pie, which while delicious, was not very pretty.  I'll try again on that one!)

This is one of those recipes that sounds kind of fancy but is actually fairly simple to throw together! First, fold 3 cups of chopped rhubarb into a buttermilk batter.

Next, spread the batter into a greased pan and sprinkle a simple streusel topping over the top.

Bake at 350 for about 45 minutes and until the top is golden brown.  (Mental note to self:  use Windex on glass cooktop prior to taking and uploading photos for blog post.)

It will look golden and beautiful and you will want to dig right in, but for the love of baking powder, please allow it to cool a bit!  Make the vanilla sauce while you wait.

Once the cake (and sauce) have cooled to a not mouth-scorching temperature, pour over a generous amount of the vanilla sauce and serve!

Rhubarb Streusel Cake with Vanilla Sauce
2T salted butter, softened
1c sugar
1 egg
2c all-purpose flour
1t baking powder
1/2t baking soda
1c buttermilk
3c fresh rhubarb, chopped

In a large bowl, cream butter and sugar.  Beat in egg.  In a separate bowl, combine flour, baking powder, and baking soda.  Stir flour mixture into creamed mixture, alternating with buttermilk.  Beat just until moistened - do not overmix.  Fold in the rhubarb and pour into a greased 9" square baking dish.

Streusel Topping
1/4c all-purpose flour
1/4c sugar
2T butter, melted
Combine all ingredients.  Sprinkle over prepared rhubarb batter.  Bake at 350 degrees Fahrenheit for 45 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool.  Top with Vanilla Sauce and serve.

Vanilla Sauce
1/2c salted butter
3/4c sugar
1/2 evaporate milk
1/2 vanilla bean, scraped

Melt the butter in a saucepan.  Add sugar, evaporated milk, and scraped vanilla bean.  Bring to a boil, stirring constantly for 2-3 minutes or until thickened.  Remove from heat.  Allow to cool slightly and transfer to a storage container.  Refrigerate leftovers.

Lightly adapted from My Baking Addiction

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