Rhubarb Pudding Cake

• 1 cup sugar
• 1 large egg
• 2 tablespoons butter, melted
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup diced fresh rhubarb
• 2 tablespoons butter, melted
• 1/2 cup sugar
• 1/2 to 1 cup sugar
• 1/2 cup butter, cubed
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract

1. In a bowl, combine the sugar, egg and butter. Beat in buttermilk until smooth. Combine the flour, baking powder, salt and baking soda. Gradually add to buttermilk mixture; mix well. Fold in rhubarb. Pour into a greased 9-in. square baking dish.
2. Combine topping ingredients; sprinkle over batter. Bake at 350u0b0 for 45 minutes or until a toothpick comes out clean.
3. For sauce, in a small saucepan, combine the sugar, butter and milk; bring to boil. Cook and stir for 1 minute. Remove from the heat; stir in vanilla. Serve with cake.

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

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