We’ve been working hard at our new house, scraping wallpaper, and pulling up carpet. We are almost done with tearing off wallpaper from one of the bedrooms. Yeah! I can’t wait until it is all done. I even used our new oven tonight, and cooked a pizza. Hence, the lack of new posts. 😉 It might be kind of dead here for a month until we get all moved in.
The rhubarb used in this recipe was taken from the garden at our house too. There is still some left there, and I am wondering what to do with it? I might make some strawberry rhubarb jam, since strawberries are on sale this week at one of the stores here. This cake was very good and moist. The butter sauce on top of it made it even better.
I’ve been working really hard at trying to figure out the manual settings on my camera. This is the first picture (can you believe it?) that I have taken of food, using manual mode. Yes, I’ve used mostly auto mode for all these pictures. What a difference does manual mode make too!Print
2 tablespoons butter (no substitutes), softened
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 cups chopped fresh or frozen rhubarb
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons butter, melted
1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1/2 vanilla bean
1. In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish.
2. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.
3. For sauce, melt butter in a saucepan. Add sugar, milk and scraped vanilla bean. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat. Serve with cake.
11 smart points per slice, makes 15 slices