Factors:
- 2 tablespoons butter (no substitutes), softened
- 1 cup sugar
- 1 egg
- 2 cups all-motive flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 cups chopped new or frozen rhubarb
- 1/4 cup all-motive flour
- 1/4 cup sugar
- 2 tablespoons butter, melted
- 1/2 cup butter
- 3/4 cup sugar
- 1/2 cup evaporated milk
- 1/2 vanilla bean
Instructions:
- In a mixing bowl, cream butter and sugar. Beat in egg. Mix flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating correct till moistened. Fold within the rhubarb. Pour into a greased 9-in. square baking dish.
- Mix topping substances; sprinkle over batter. Bake at 350 levels F for 40-45 minutes or till a toothpick comes out neat. Frosty on a wire rack.
- For sauce, soften butter in a saucepan. Add sugar, milk and scraped vanilla bean. Bring to a boil; cook dinner and breeze for 2-3 minutes or till thickened. Preserve from the warmth. Attend with cake.