Rhubarb Cake with Butter Sauce

A historian, scholar, recovering attorney, magazine editor, dedicated self-taught cook and a cultured, sophisticated, man about town; I got my chance to turn pro in 1995. After years in some of the area's finest kitchens I had kids. After ten years happily a full-time stay-at-home dad and part-time caterer I am now back at work playing with food and teaching at the Niagara Falls Culinary Institute and Cardinal O'Hara High School.

subheading: For the cake:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup granulated sugar

½ cup unsalted butter, softened

1 egg

1 teaspoon vanilla extract

½ cup milk

2 cups chopped rhubarb

subheading: For the butter sauce:

½ cup unsalted butter

1 cup granulated sugar

½ cup heavy cream

1 teaspoon vanilla extract

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