A moist and tangy rhubarb cake topped with a rich and creamy vanilla sauce, perfect for spring and summer desserts.

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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, cream together 1 1/2 cups sugar and 1/2 cup butter until light and fluffy.
Beat in the egg and 1 teaspoon vanilla extract.
Mix in the buttermilk until well combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture until just combined.
Fold in the chopped rhubarb.
Pour the batter into the prepared baking dish and smooth the top.
Sprinkle with cinnamon sugar if desired.
Bake for 40-45 minutes or until a toothpick inserted comes out clean.
While the cake is baking, make the vanilla sauce: In a saucepan, whisk together 1/2 cup sugar, 2 tablespoons flour, and 1/4 teaspoon salt.
Stir in milk and cook over medium heat, stirring constantly until mixture thickens.
Add 1/2 cup butter and stir until melted.
Remove from heat and stir in 1 teaspoon vanilla extract.
Serve the cake warm with vanilla sauce drizzled over each slice.