This recipe comes from our talented pal Kristen V. Brown at bklynfoodie.com. Try the recipe! Check out the site! It’s all god. I mean, good!

Rhubarb Buttermilk Cake with Strawberry Sauce
Serves 8

I love rhubarb, but on a hot summery day, who wants to spend their efforts whipping up a pie crust? Not me. This easy cake comes together in under 30 minutes using just one bowl, and is as good for breakfast as it is dessert.

For the cake:
1/2 cup unsalted butter at room temperature
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon pure vanilla extract
1 cup sugar
1 large egg
2 1/2 cups rhubarb, chopped

For the sauce:
16 ounces strawberries, green tops chopped off
3 tablespoons sugar
2 tablespoons lemon juice
1/4 cup water

1. Preheat the oven to 350 degrees and grease a 9 x13 baking dish; set aside.
2. In a large mixing bowl using either a stand or hand mixer, beat butter and sugar until light and fluffy ( about 3 minutes) Add the egg and beat to combine.
3. Add the vanilla, salt and baking soda and beat until combined.
4. Starting with the flour, begin adding the flour and buttermilk, alternating until all of each is completely combined.
5. Stir in the chopped rhubarb.
6. Spread batter evenly into baking dish and bake until the top has brown and a knife inserted into the center comes out clean – about 30 minutes.
7. Meanwhile, make your strawberry sauce. Combine all ingredients into a food processor or blender and pulse until very smooth. Press twice through a fine mesh strainer to remove the seeds.
8. Once the cake is cooled, spoon sauce on top. Et voila!