Fresh Rhubarb Cake With Vanilla Sauce
Ingredients:
1/2 cup margarine at room temp
1 1/4 cups sugar, divided
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped rhubarb -- fresh or frozen
1/2 teaspoon ground cinnamon
Vanilla Sauce
1/2 cup sugar
1/2 cup evaporated milk
1/2 teaspoon vanilla
1/4 cup butter
Preparation:
Preheat the oven to 350°. Lightly butter a 9x13x2-inch baking pan; dust with
flour. In a medium-size bowl, cream the margarine and 1 cup of the sugar.
Add
the eggs; beat well. In a small bowl, combine the buttermilk and vanilla.
Into another bowl, sift the flour, baking soda, and salt. Add one third of
the
flour mixture to the creamed mixture and beat well. Beat in half the
buttermilk. Add another third of the flour, then the rest of the buttermilk,
ending
with the remaining flour. Stir in the rhubarb. Spread in the prepared baking
pan. Combine the remaining 1/4 cup of sugar with the cinnamon and sprinkle
over the batter. Bake for 35 to 40 minutes, or until the cake tests done
with a toothpick or cake tester. Serve with warm vanilla sauce.
Vanilla Sauce Directions
In a 1-quart saucepan, combine all sauce ingredients. Bring to a boil;
simmer for about ten minutes. Serve warm with rhubarb cake.
Helen Whitehead
email: and msn:
[EMAIL PROTECTED]
Skype: honeybunny1958
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