Rhubarb Cake with Whiskey Cream

Well, what else would a rhubarb crazy family have for dessert?

1/2 cup butter, softened
1 1/2 cups white sugar
1 egg
1 t vanilla extract
2 cups plus 1 T flour, divided
1 t baking soda
1/4 t salt
1 cup buttermilk
3-4 cups rhubarb, chopped

Streusel Topping
1 cup packed brown sugar
1/4 cup butter
1 t ground cinnamon

In a large bowl, cream together butter and sugar. Beat in egg and vanilla.  

In another large bowl, sift together 2 cups flour, soda and salt. Add sifted ingredients alternately with buttermilk to creamed mixture. Toss rhubarb with 1 T flour and fold into batter.

Preheat oven to 350°. Butter a 9 x 13" baking pan.

Spoon batter into prepared pan, smoothing the surface with a spatula. 

In a small bowl, blend together brown sugar, butter and cinnamon; sprinkle evenly over batter.  

Bake 40-45 minutes or til a toothpick inserted in the center comes out clean.

Serve warm topped with whiskey cream.

Whiskey Cream
1 cup heavy cream
2 T powdered sugar
1 T whiskey
1/2 t vanilla
pinch cinnamon

In a large bowl, blend cream ingredients with a mixer til stiff peaks form. Cover tightly and refrigerate til ready to serve.http://media-files.gather.com/images/d90/d712/d744/d224/d96/f3/full.jpg

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