I love all desserts rhubarb. We had giant rhubarb plants that grew behind our garage every Summer, and looking back on it, there were a lot of years that went by with nary a pie in sight. Sad. I didn't start to love rhubarb pie until I became an adult. I was over at my Dad's/Grandma's place, and we made a rhubarb pie together. I was hooked, I loved it and couldn't believe how easy it was. After he died, I read in his journal about that day and how much he'd enjoyed it. I'll always love rhubarb pie the best.
I have been wanting to make this cake since last spring and like I've said before, storms make me want to bake. Since its been raining like crazy here, this seemed a perfect opportunity. The original recipe includes a vanilla sauce but I didn't have evaporated milk. I toyed with the idea of making some of my own but didn't have the patience. Not knowing the difference, I thought the cake was wonderful; perfectly moist with a yummy, crunchy streusel top.
2 tablespoons butter, 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
2 cups chopped fresh or frozen rhubarb
1/2 cup all-purpose flour
1/2 cup sugar
4 tablespoons butter, melted
Preheat the oven to 350 degrees. Lightly grease a 9-inch square baking dish and set aside.
In a large mixing bowl, cream together the butter and sugar for the cake. Beat in the egg. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, beating just until moistened. Fold in the chopped rhubarb. Pour the batter into the prepared pan and smooth the batter to the edges.
In a medium bowl, combine the streusel topping ingredients, mixing them together until the mixture is coarse and combined. Sprinkle the streusel evenly over the batter. Bake for 40-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned. Cool on a wire rack.
**Originally made by: Mel**