Rhubarb Cake

The Mayor of Lock Haven (Pennsylvania) made me this for my birthday one year, so I had to get the recipe from him. It's best served warm, and it has a streusel topping. Serve it with my vanilla sauce recipe: (#212142).

• Ready In: 55 mins
• Serves: 8

Ingredients

• 2  tablespoons butter, softened
• 1  egg
• 3⁄4 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 rhubarb (fresh or thawed if frozen)

• Streusel topping

• 1⁄4 cup all-purpose flour
• 1⁄4 cup sugar
• 2  tablespoons  melted butter

Directions

1. In a mixing bowl, cream butter and sugar. beat in egg.
2. Combine flour, baking powder, baking soda, and salt.
3. Add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb.
4. Pour into greased 9-inch square baking dish.
5. Combine topping ingredients and sprinkle over batter.
6. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean.
7. Cool on a wire rack. Serve with vanilla sauce.