Grandma's Rhubarb Cake and Ice Cream Sauce

Grandma's Rhubarb Cake and Ice Cream Sauce
By Sharon T. Farrell

Overall Rating 

Description
A great way to use some of that springtime rhubarb. If using frozen rhubarb, do not thaw before adding to batter. Our Favorite Father's Day dessert!

Ingredients
Cake:
3/4 cup butter
1/2 tsp salt
1 1/2 cups sugar
1 egg
1 tsp vanilla
1 cup buttermilk or milk soured with 1 T lemon juice
2 cups flour
1 tsp baking soda
3 cups chopped rhubarb
Topping:
1/2 cup sugar
1 tsp cinnamon
1 T butter
Ice Cream Sauce:
1 small box of instant vanilla pudding
1/2 cup milk
1 pint of vanilla ice cream

Directions
Cream butter and sugar and salt together. Add egg, and mix well. Stir in vanilla.
Mix flour and baking soda together and add alternately with buttermilk, beating well after each addition. Stir in rhubarb. Pour into greased 9 x 13 cake pan.
Combine sugar, cinnamon and butter together, and sprinkle on top of cake batter.
Bake at 350* for about 45 minutes. Let cake cool before serving.
Serve with Ice Cream Sauce.

To make ice cream sauce, mix pudding mix and milk till blended. Stir in ice cream. Keep in freezer till cake is ready to serve, and stir before serving.

Cook Time: 45 Min
Servings: 12