Rhubarb Buckle

Name: Rhubarb Buckle
Ingredients: 1/2 cup butter, softened; 1-1/2 cups sugar; 1 egg; 2-1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 3 cups sliced fresh or frozen rhubarb, thawed and drained; 1 teaspoon vanilla extract; 1 cup packed brown sugar; 1/2 cup chopped walnuts; 1 cup sugar; 1/2 cup butter, cubed; 3 tablespoons milk; 1 teaspoon vanilla extract

15 ingredients

4 steps

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
1 egg
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 cups sliced fresh or frozen rhubarb, thawed and drained
1 teaspoon vanilla extract
1 cup packed brown sugar
1/2 cup chopped walnuts
1 cup sugar
1/2 cup butter, cubed
3 tablespoons milk
1 teaspoon vanilla extract

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking soda and salt; add alternately to the creamed mixture with buttermilk and mix well. Stir in rhubarb and vanilla.
2

Pour into a greased
3

. Sprinkle with brown sugar and nuts. Bake at 350° for 45 minutes or until a toothpick inserted in the center comes out clean.
4

Meanwhile, in small saucepan, combine the sugar, butter and milk; bring to a boil. Remove from the heat and stir in vanilla. Pour over hot cake. Serve immediately.