Rhubarb Cake with Rhubarb Sauce

Cake
1/4 cup granulated sugar
1 1/2 cups firmly packed brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups chopped rhubarb
2 tablespoons granulated sugar
1/2 teaspoon cinnamon

Sauce
2 cups rhubarb
2/3 cup granulated sugar
4 tablespoons water
1/4 teaspoon cinnamon

Preheat oven to 350 degrees F. Grease and flour 13 x 9-inch pan.

In large bowl, beat together sugar, brown sugar and butter. Add vanilla extract and egg; beat well. Lightly spoon flour into measuring cup, level off.

Combine flour, baking soda and salt. Add dry ingredients alternately with buttermilk, beating until well combined. Spoon 2/3 batter in pan, spreading evenly. Spoon rhubarb over batter. Top with remaining batter, spreading evenly, carefully. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon, sprinkle over batter. Bake for 40 to 45 minutes until golden brown. Cool completely.

Sauce: In medium saucepan, combine all sauce ingredients. Bring to a boil, stirring occasionally, until rhubarb is tender. Refrigerate sauce until cool. Serve over cake.

Makes 12 servings