Special Rhubarb Cake with Vanilla sauce

4  tablespoons		butter (no substitutes), softened
1-1/4  cups		sugar
1		egg
1-1/4  cups		all-purpose flour
1  cup		oat flour
1  teaspoon		baking powder
1/2  teaspoon		baking soda
1/2  teaspoon		salt
1  cup		fat free buttermilk
3  cups		chopped fresh or frozen rhubarb

Tip: Click on the ingredient links to learn the nutritional information for all the Special Rhubarb Cake with Vanilla sauce ingredients. The serving size for any ingredient in Special Rhubarb Cake with Vanilla sauce may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a mixing bowl, cream 2 tbsp butter and 1 cup sugar. Beat in egg. Combine 1 cup flour and 1 cup oat flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish.

Combine topping ingredients - 1/4 cup sugar, 2 tbsp melted butter and 1/4 cup flour ; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.