Simply Scrumptious Rhubarb Cake
Preheat oven to 350F(175C). Grease and flour a 9X13 pan(for deeper cake use slightly smaller pan, you may have to increase baking time by 5 min.)
1 C. sugar
1/2 C. butter
1 lg. egg
1 tsp. vanilla
4 C. diced rhubarb(I like 3/4 x 3/4 chunks, I like to see the rhubarb in the cake)
2 1/8 C. AP Flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 C. buttermilk
1/2 C. flaked coconut(optional)
1/2 C. finely chopped almonds(optional)
1/4 C. each butter, brown sugar, and flour stirred together until crumbly.
Sift together flour, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl cream together the butter and sugar until light and fluffy, beat in the egg and add vanilla. Beat in the flour mixture alternately with the buttermilk, just until all is moist. Fold in the rhubarb. Fold in the coconut and almonds if using. Pour batter into prepared pan. Sprinkle with Streusel Topping. Bake at 350 for 35-40 minutes or until toothpick inserted into center comes out clean. Allow to cool. Serve with Vanilla Sauce if desired. (we found the cake sweet enough without the sauce)
1/2 C. butter
3/4 C. sugar
1/2 C. evaporated milk
Melt butter in saucepan, add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickend. Remove from heat, stir in vanilla. Serve with cake.