Ingredients
12
12 servings
- •2 tablespoons butter, softened
- •1 cup white sugar
- •1 egg
- •2 cups all-purpose flour
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •½ teaspoon salt
- •1 cup buttermilk
- •2 cups diced fresh rhubarb
- •2 tablespoons melted butter
- •¼ cup all-purpose flour
- •¼ cup white sugar
- •½ cup butter
- •¾ cup brown sugar
- •½ cup heavy whipping cream
- •1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.
- Beat 2 tablespoons softened butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture.
- Mix 2 cups flour, baking powder, baking soda, and salt in a bowl; add flour mixture alternately with buttermilk, to the butter mixture, stirring just to combine into a batter. Fold rhubarb into the batter just until incorporated; pour into prepared pan.
- Stir 2 tablespoons melted butter, 1/4 cup flour, and 1/4 cup white sugar together in a bowl until evenly moist; sprinkle over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Stir 1/2 cup butter, brown sugar, cream, and vanilla together in a saucepan over medium heat; bring to a boil and cook for 1 minute. Serve sauce immediately with the warm cake.
Nutritional Facts
Per 12 servings
- Calories: 356
- Carbohydrate: 50g
- Fat: 16g
- Fiber: 1g
- Protein: 4g
- Sugar: 31g
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