Fresh Rhubarb Cake with Vanilla Sauce

Kerry made this recipe this week and raved about it.  Since rhubarb season is relatively short, May and June this year, I bought another bunch of this Michigan variety at the farmers market yesterday.  Before the rhubarb is gone from the market in a few weeks, in honor of my mother-in-law, Christine MacIver Foley, I will make her "Rhubarb Sauce" for Paul and serve it over vanilla ice cream.  Simple and delicious, a season ending treat!  The recipe is on the blog in the original Foley Family Cookbook. 

Cake
2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups fresh diced rhubarb

Streusel Topping
1/4 cup flour
1/4 cup sugar
2 tablespoons butter, melted

Vanilla Sauce
1/2 cup butter, cubed
3/4 cup sugar
1/2 cup heavy cream
1 teaspoon vanilla

Cream butter and sugar until light and fluffy.  Beat in egg.
Add flour, baking powder, baking soda and salt. 
Add buttermilk. 
Fold in rhubarb.

Pour into a greased 9 inch square baking pan.(My favorite baking pan line is Fat Daddio's Anodized Professional Series). 

Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.  Cool on wire rack. 

For sauce, melt butter in a saucepan.  Add sugar and heavy cream.  Bring to a boil; cook and stir for 2-3 minutes or until thickened.  Remove from the heat; stir in vanilla.  Makes about 1 1/4 cups sauce.