Cake:

1 c. granulated sugar
1 egg
2 tbsp. melted butter
1 c. buttermilk or sour cream
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 c. all-purpose flour
1 c. diced fresh rhubarb

Topping:

2 tbsp. melted butter
1/2 c. granulated sugar

Vanilla Sauce:

1/2 to 1 c. granulated sugar
1/2 c. butter
1/2 c. evaporated milk
1 tsp. vanilla

Blend together sugar, egg and butter. Beat in buttermilk until smooth. Stir together salt, baking soda, baking powder and flour. Sift dry ingredients into buttermilk mixture. Mix well. Stir in rhubarb. Pour into a greased 9-inch square baking pan.

Combine topping ingredients. Sprinkle on top of batter.

Bake at 350°F for 45 minutes or until cake tests done.

For vanilla sauce, mix sugar, butter and milk. Bring to boil and cook 1 minute, stirring constantly. Remove from heat. Stir in vanilla. Serve sauce over cake.

Makes 12 servings.