Special Rhubarb Cake

Recipe View Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch square cake pan. (5 minutes)

Recipe View In a large bowl, cream together the granulated sugar and softened butter using an electric mixer until light and fluffy. Beat in the egg until well combined. (5 minutes)

Recipe View In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (7 minutes)

Recipe View Gently fold in the diced rhubarb until evenly distributed throughout the batter. Pour the batter into the prepared cake pan and spread evenly. (3 minutes)

Recipe View In a small bowl, combine the flour, sugar, and melted butter for the topping. Stir with a fork until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the cake batter. (5 minutes)

Recipe View Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (40 minutes)

Recipe View Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)

Recipe View While the cake is baking, prepare the butter sauce: In a small saucepan, combine the brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a gentle boil and cook for 1 minute, stirring constantly. Remove from heat and stir in the vanilla extract. (8 minutes)

Recipe View Slice the warm rhubarb cake and generously drizzle with the warm butter sauce before serving. Enjoy! (2 minutes)