RHUBARB CAKE WITH VANILLA SAUCE RECIPES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish., Combine topping ingredients; sprinkle over batter. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from heat; stir in vanilla. Serve with cake.

Steps:

• Preheat oven to 375 degrees F. Meanwhile, in the bowl of a stand mixer fitted with paddle attachment, cream together 1 1/2 cups sugar and butter on medium speed until fluffy, about 4 minutes. Add sour cream and vanilla seeds and mix for 2 minutes. Add eggs, one at a time, fully incorporating each. Add flour, baking soda, and salt and mix until just combined. Pour batter into a buttered 8- by 4-inch loaf pan and spread evenly with a rubber spatula. Bake until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Transfer pan to a wire rack and let cool for 30 minutes; invert pan to release cake and let cool completely on rack, at least 2 hours. In a medium saucepan over medium-high heat, bring rhubarb, ginger, 2 tablespoons water, and remaining sugar to a boil. Reduce to a simmer and cook until rhubarb is broken down but chunks remain, about 8 to 10 minutes. Remove from heat and let cool completely, at least 2 hours. To serve, cut cake into 8 slices; top each with a dollop of whipped cream and rhubarb compote.