Farmer Deb’s paternal grandfather was originally named “Rueben Peter Howard”.
When this stalwart Swede first went to school, he was teased mercilessly about being an ‘ole rube’, otherwise known as “country bumpkin”, or someone who is not sophisticated or worldly. When he became an adult, he legally changed his name to “Robert Paul Howard” to escape the teasing, but to this day, we still fondly refer
to him as “Ole Rube”.

Ingredients:

Baker’s Tips:

1. Why buttermilk? Buttermilk rocks! Buttermilk in almost any batter-based recipe – whether pancakes, fried chicken, or a cake like this one – is to lighten the batter. Once the buttermilk acids come in contact with the baking soda or baking powder in the batter, the fizzy reaction leaves the batter tender and tasty.
2. Out of buttermilk? Don’t want to buy a quart for just one cup? Make your own in one of these ways: add lemon juice or white vinegar to milk until it thickens, or add milk (in a pinch, water) to yogurt or sour cream.
3. If you are using frozen rhubarb, measure the rhubarb while it is still frozen, then thaw it completely. Drain in a colander, but do not press liquid out.

Directions:

1. Preheat oven to 350°. In a large bowl, cream the butter and sugar until light and fluffy, then beat in the egg.
2. On the side, combine flour, baking powder, baking soda and salt then add to the creamed butter and sugar mixture alternating with buttermilk, beating until just moistened.
3. Fold in the rhubarb, then pour into a greased 9-in. square baking dish.
4. Combine streusel topping ingredients, sprinkle over batter.
5. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
6. While the cake is cooling, make the sauce as follows: melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
7. Remove from heat; stir in vanilla. Serve with cake.

Adapted from

Biena Schlabach of Millersburg, Ohio

https://www.tasteofhome.com/recipes/special-rhubarb-cake/