Rhubarb Cake/w Vanilla Sauce

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Rhubarb Cake/w Vanilla Sauce calories by ingredient


Introduction

You may serve as a crumb cake without vanilla sauce.
Cake & Topping: 366 cal. - 54 carbs - 5.2 g. protein You may serve as a crumb cake without vanilla sauce.
Cake & Topping: 366 cal. - 54 carbs - 5.2 g. protein
Number of Servings: 12

Ingredients

    CAKE
    1 1/2 C, packed Brown Sugar
    1/2 C Butter, Salted
    1 large Egg,
    4 tbsp Buttermilk, dried
    1 C water
    2 C Flour, unbleached all-purpose
    1 tsp soda
    1/2 tsp salt
    1 tsp vanilla extract
    2 C diced Rhubarb
    TOPPING
    1/2 Sugar, granulated
    1/2 C chopped Walnuts
    SAUCE
    1/2 C Butter, Salted
    1 C Sugar, granulated
    3 large Egg Yolks, beaten
    1 12 oz can Evaporated Milk
    1 Tsp Vanilla extract

Directions

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

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