Rhubarb Pudding Cake

By Stef -

This was another recipe that came from my mother-in-law, Carol. It's good and gets a 7 (Jared gives it an 8 because it reminds him of his mom). She clipped it out of a newspaper years ago, so I have no idea where it originally came from.

1 C. sugar I used 2/3 C. 
1 egg
2 TBS melted buter
1 C. buttermilk
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 C. flour
1 C. fresh diced rhubarb

Topping:
2 TBS melted butter
1/2 C. sugar

Vanilla Sauce
1/2-1 C. sugar I used 1/3 C. 
1/2 C. butter I used 6 TBS, but that could definitely be cut down even more
1/2 C. evaporated milk
1 tsp. vanilla

Blend sugar, eggs, and butter. Beat in buttermilk until smooth. Stir together salt, baking soda, flour, and baking powder. Stir ingredients into buttermilk mixture, mix well. Stir in rhubarb. Pour into greased 9x9 pan. Combine topping ingredients. Sprinkle on top on batter. Bake at 350 for 45 minutes or until done.
Sauce: Mix butter, sugar, and evaporated milk. Bring to a boil. Cook 1 minute, stirring constantly. Add vanilla after removing from heat. Serve sauce over cake.


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