Rhubarb Cake with Butter Sauc
A delightful Rhubarb Cake with a rich buttery sauce, perfect for family gatherings or casual celebrations. This cake combines the tartness of rhubarb with a fluffy butter cake, all topped with a creamy sauce that enhances the flavor.
Ingredients
- 2 cups rhubarb, chopped
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup butter for sauce
- 1 cup brown sugar
- ¼ cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 30-35 minutes.
- Meanwhile, prepare the butter sauce by melting the butter in a saucepan, stirring in brown sugar and heavy cream until smooth and combined.
- Once the cake has cooled, slice into squares and serve with the warm butter sauce.
Notes
Use firm rhubarb for better texture. Let ingredients sit at room temperature before mixing. Dust chopped rhubarb with flour to prevent sinking.