Special Rhubarb Cake

• 2 tablespoons butter, softened
• 1 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups chopped fresh or frozen rhubarb
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 2 tablespoons butter, melted
• 1/2 cup butter, cubed
• 3/4 cup sugar
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract

1. Preheat oven to 350u0b0. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish.
2. Combine topping ingredients; sprinkle over batter. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
3. For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Serve with cake.

butter, sugar, egg, flour, baking powder, baking soda, salt, buttermilk, frozen rhubarb, allpurpose, sugar, butter, butter, sugar, milk, vanilla

Taken from www.tasteofhome.com/recipes/special-rhubarb-cake/ (may not work)