08/07/2017 Rhubarb Cake with Brandy Sauce

Rhubarb Cake with Brandy Sauce

Recipe Courtesy of Cindy Schumacher

¾ cup buttermilk
3 cups rhubarb, cut into ½ inch pieces
1½ cups packed light brown sugar
½ cup butter, softened
1 large egg
2 cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt
2 Tbsp. brandy

In a small bowl, mix buttermilk with rhubarb and set aside. In another small bowl, cream together r brown sugar and butter. Add egg, mixing well. In a large bowl, combine flour, baking soda and salt. Add brown sugar mixture and brandy. Mix well. Batter will be thick.
Stir in rhubarb mixture until batter is creamy. Pour into greased 9 X 13 inch pan. Mix topping ingredients.

Topping:

½ cup sugar
2 Tbsp. butter, softened
2 tsp. cinnamon

Mix all topping ingredients with fork until well blended. Crumble topping evenly over batter.
Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean.


Brandy Sauce:

½ cup packed light brown sugar
1 Tbsp. cornstarch
¾ cup cold water
1½ tsp. butter
2 tsp. brandy or bourbon

In small saucepan, mix brown sugar with cornstarch. Add water and stir over medium-high heat until thick and bubbly, about 5 minutes. Stir in butter and brandy. Serve warm over rhubarb cake. Can top cake with whipped cream and then sauce over that.