You know it’s truly Spring when you have fresh rhubarb for sauce, pies and cakes! I make my rhubarb sauce with Maple Syrup instead of white sugar. You can also substitute the white sugar in the cake with Maple sugar or Maple syrup. I used Maple syrup in the sauce and white sugar in the cake batter this time. The maple rhubarb sauce can be eaten as is, used over pound cake or ice cream.
4 cups of fresh rhubarb
1 cup Maple Syrup
2 tsp butter
Wash rhubarb and cut into cubes until you have 4 cups. Place in pot, add Maple syrup and butter. Cook about 15 minutes or until tender. Set aside.
1/2 cup sugar
1/4 cup butter
1/2 tsp vanilla extract
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
In a small bowl, cream butter and sugar. Beat in egg and vanilla. In a separate bowl mix flour, baking powder and salt. Alternately add flour combination and the milk to the creamed butter. Beat until just mixed.
Pour cake batter into a greased 9 inch square baking dish. Pour rhubarb sauce over cake batter.
Bake at 350* for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. Serves 9