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

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Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract.
In a separate bowl, combine the flour, baking soda, and salt. Add to the creamed mixture alternately with the buttermilk.
Fold in the chopped rhubarb.
Pour the batter into the prepared baking dish and spread evenly. Sprinkle with cinnamon sugar if desired.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.
To make the vanilla sauce, mix the sugar, flour, and salt in a saucepan.
Gradually stir in boiling water and cook over medium heat, stirring constantly until thickened.
Remove from heat and stir in butter and vanilla extract.
Serve warm vanilla sauce over slices of rhubarb cake.