Rhubarb Pudding Cake

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

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

Vanilla Sauce
1/2 to 1 c. sugar
1/2 c. butter
1/2 c. evaporated milk

Blend together sugar, egg and butter. Beat in buttermilk until smooth. Stir together salt, baking soda, powder and flour in small bowl. Stir into batter and add rhubarb. Pour into greased 9 inch square pan. Combine topping ingredients and sprinkle on top of cake, bake at 350 degrees for 45 minutes.

Vanilla Sauce: Mix sugar, butter and milk; bring to a boil and cook 1 minute, stirring constantly. Remove from heat and stir in 1 teaspoon vanilla. Serve sauce over cake.


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