Ingredients

• Cake:
• 2 tablespoons butter, softened
• 1 cup white 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 diced fresh rhubarb
• Topping:
• 2 tablespoons melted butter
• 1/4 cup all-purpose flour
• 1/4 cup white sugar
• Sauce:
• 1/2 cup butter
• 3/4 cup brown sugar
• 1/2 cup heavy whipping cream
• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.
2. Beat 2 tablespoons softened butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture.
3. Mix 2 cups flour, baking powder, baking soda, and salt in a bowl; add flour mixture alternately with buttermilk, to the butter mixture, stirring just to combine into a batter. Fold rhubarb into the batter just until incorporated; pour into prepared pan.
4. Stir 2 tablespoons melted butter, 1/4 cup flour, and 1/4 cup white sugar together in a bowl until evenly moist; sprinkle over the batter.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
6. Stir 1/2 cup butter, brown sugar, cream, and vanilla together in a saucepan over medium heat; bring to a boil and cook for 1 minute. Serve sauce immediately with the warm cake.