CAKE:

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

TOPPING:

2 tbsp. butter, melted
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. Stir dry ingredients into butter-milk 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 degrees for 45 minutes or until cake tests done. For sauce: mix sugar, butter and milk; bring to a boil and cook 1 minute, stirring constantly. Remove from heat; stir in vanilla. Serve sauce over cake. Yield: 12 servings.