I am sure by now, all of you have visited my favorite food blog–if not, you are missing out! Well, this recipe is another one of my favorite’s of Mel’s! I changed a few things in the recipe to use food storage ingredients, added extra rhubarb, and a little lemon. These few changes took this cake from an already 9 out of 10 to a 10.5!! If you have rhubarb growing in your garden, this recipe is a MUST. I took it to our family dinner this past Sunday and we all couldn’t stop eating it. I literally had to have my sister pull me away from this cake. Like most butter sauces, you have to have a good amount of will power to keep you from drinking it with a straw. (Notice I served my cake in a bowl-like dish so I could soak it all up in butter sauce–hold me back!!)

I added the juice of one lemon to my sauce and the tangy lemon paired perfectly with the sweet and sour rhubarb cake. I am drooling just thinking about it. Now..I have to find another cute neighbor to give me some more rhubarb. I will be planting at least one plant of rhubarb in my garden next year so I can make this cake on demand. Deeeelish!!!

Quick rhubarb tip: rinse the rhubarb, cut it into pieces, and freeze them in a Ziploc bag for later– so you can make this cake all throughout the year.

Lemon Rhubarb Streusel Cake
  1. 3 T. butter, softened
  2. 1 1/2 c. white sugar
  3. 2 eggs
  4. 3 c. flour
  5. 1 1/2 t. baking powder
  6. 3/4 t. baking soda
  7. 3/4 t. salt
  8. 1 1/3 c. water
  9. 1/4 c. dry powdered milk
  10. 1/4 c. lemon juice (you can use fresh, I just used bottled)
  11. Zest of one lemon
  12. 3 1/2 c. chopped fresh rhubarb
Streusel Topping
  1. 3/4 c. flour
  2. 3/4 c. white sugar
  3. 6 T. butter, melted
Vanilla Sauce
  1. 1 stick butter
  2. 3/4 c. sugar
  3. 3 T. evaporated milk (freeze the extras from the can of evaporated milk you open for this recipe)
  4. Juice of half to a whole lemon (I just used enough until the lemon flavor was there but not overpowering..it was about 1-2 T. of lemon juice)
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  1. Preheat the oven to 350 degrees. Lightly grease a 9x13 pan.
  2. In a bowl, mix together the water, powdered milk and lemon juice. Set this mixture aside (this is an easy buttermilk substitute).
  3. In a large mixing bowl, cream together the butter, sugar and eggs until smooth. Add the buttermilk mixture and the remaining ingredients to the batter (except for the rhubarb) and mix just until the flour is incorporated. Cut the rhubarb into 1/2 inch pieces and fold into the batter. Pour the batter into the greased 9x13 pan.
  4. In a separate bowl, make the streusel with the melted butter, flour and sugar. Pour the crumble streusel mixture over the cake evenly. Bake the cake for 45 minutes, or until fork comes out clean.
  5. In a medium sized sauce pan, make the butter sauce by melting the butter and sugar together until the sugar begins to dissolve. Add the milk and juice of one lemon and let it simmer for 2-3 minutes or until the sauce becomes slightly thick. Serve the warm butter sauce over the warm cake.
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