Rhubarb Pudding Cake

Name: Rhubarb Pudding Cake
Ingredients: 1 cup sugar; 1 large egg; 2 tablespoons butter, melted; 1 cup buttermilk; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 cup diced fresh rhubarb; 2 tablespoons butter, melted; 1/2 cup sugar; 1/2 to 1 cup sugar; 1/2 cup butter, cubed; 1/2 cup evaporated milk; 1 teaspoon vanilla extract

15 ingredients

3 steps

Ingredients

1 cup sugar
1 large egg
2 tablespoons butter, melted
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup diced fresh rhubarb
2 tablespoons butter, melted
1/2 cup sugar
1/2 to 1 cup sugar
1/2 cup butter, cubed
1/2 cup evaporated milk
1 teaspoon vanilla extract

Directions

1

In a bowl, combine the sugar, egg and butter. Beat in buttermilk until smooth. Combine the flour, baking powder, salt and baking soda. Gradually add to buttermilk mixture; mix well. Fold in rhubarb. Pour into a greased 9-in. square baking dish.
2

Combine topping ingredients; sprinkle over batter. Bake at 350° for 45 minutes or until a toothpick comes out clean.
3

For sauce, in a small saucepan, combine the sugar, butter and milk; bring to boil. Cook and stir for 1 minute. Remove from the heat; stir in vanilla. Serve with cake.