Rhubarb Cake/w Vanilla Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
CAKE1 1/2 C, packed Brown Sugar 1/2 C Butter, Salted 1 large Egg, 4 tbsp Buttermilk, dried 1 C water2 C Flour, unbleached all-purpose 1 tsp soda1/2 tsp salt1 tsp vanilla extract 2 C diced Rhubarb TOPPING1/2 Sugar, granulated 1/2 C chopped Walnuts SAUCE1/2 C Butter, Salted 1 C Sugar, granulated 3 large Egg Yolks, beaten 1 12 oz can Evaporated Milk 1 Tsp Vanilla extract
CAKE
1. Preheat oven to 350F - Grease & flour 9 x 13 pan .
2. Cream together butter & B. Sugar - add egg.
3. Combine flour, salt, soda & buttermilk powder then add alternately with water while mixing - add vanilla extract.
4. Sprinkle topping evenly over batter.
5. Stir in chopped rhubarb - pour into greased pan - Bake at 350F 40 to 50 minutes.
SAUCE
1. Melt butter - add sugar, beaten egg yolks & evaporated milk.
2. Stir over med. heat until bubbly & thick - cool and serve over cake.
Stir in refrigerator until needed.
3. Stir in vanilla extract after removing from heat.
Serving Size: 12 Servings
1. Preheat oven to 350F - Grease & flour 9 x 13 pan .
2. Cream together butter & B. Sugar - add egg.
3. Combine flour, salt, soda & buttermilk powder then add alternately with water while mixing - add vanilla extract.
4. Sprinkle topping evenly over batter.
5. Stir in chopped rhubarb - pour into greased pan - Bake at 350F 40 to 50 minutes.
SAUCE
1. Melt butter - add sugar, beaten egg yolks & evaporated milk.
2. Stir over med. heat until bubbly & thick - cool and serve over cake.
Stir in refrigerator until needed.
3. Stir in vanilla extract after removing from heat.
Serving Size: 12 Servings
Nutritional Info Amount Per Serving
- Calories: 496.9
- Total Fat: 21.6 g
- Cholesterol: 106.8 mg
- Sodium: 178.7 mg
- Total Carbs: 81.2 g
- Dietary Fiber: 1.0 g
- Protein: 7.2 g
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