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Rhubarb Cake with Vanilla Sauce Recipe

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This recipe for Rhubarb Cake with Vanilla Sauce, by , is from Cooking with Grandma Sheree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bootsie Lauridsen

Category:
Category:
 

Vanilla Sauce


Ingredients:  
Ingredients:  
Cake:
1 c. brown sugar
c. shortening
1 egg
1 tsp. vanilla
1 c. buttermilk
2 c. flour
1 tsp. soda
tsp. salt
1 c. to 2 c. cut up rhubarb, fresh or frozen

Topping:
⅓ c. sugar
1 tsp. cinnamon

Directions:
Directions:
Cream shortening and sugar. Mix egg and vanilla into mixture. Gradually add buttermilk. Whisk dry ingredients and gradually add to mixture. Then add rhubarb. Spread in greased 9X12 inch pan. Sprinkle topping on batter. Bake in 350 oven for 30-40 minutes or until toothpick comes out clean.
 

Vanilla Sauce


Ingredients:  
Ingredients:  
1/2 c. sugar
1/2 c. firmly packed brown sugar
1/2 c. whipping cream
1/2 c. butter
1 tsp. vanilla

Directions:
Directions:
Combine all ingredients in a 1 quart saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil (about 5-6 minutes). Stir in vanilla. This sauce is delicious served over rhubarb cake, warm or cold. It is also delicious served over bread pudding. You may have to warm in microwave to drizzle consistency after refrigeration.

Personal Notes:
Personal Notes:
This cake was served at a Hestia meeting by Bootsie Lauridsen (junior high secretary). You would not know that there is rhubarb in the cake. It is simply delicious especially with the vanilla sauce on it.

 

 

 

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