Rhubarb Cake with Butter Sauce
A moist, tender rhubarb cake topped with a rich homemade butter sauce. This comforting dessert perfectly balances sweet and tart flavors, making it ideal for family gatherings or afternoon coffee.
Equipment
- 9x13-inch Baking Pan
- Mixing bowls
- Whisk
- Electric mixer
- Saucepan
Ingredients
Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 cup milk
- 1 1/2 cups chopped rhubarb
- powdered sugar for serving (optional)
Butter Sauce
- 1/2 cup butter
- 1 cup brown sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
- Whisk together the flour, baking powder, and salt in a large bowl.
- Beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, then gradually mix in the milk.
- Combine the wet and dry ingredients, mixing just until incorporated.
- Fold in the chopped rhubarb and spread the batter evenly into the prepared pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, prepare the butter sauce by melting the butter and brown sugar together in a saucepan over medium heat. Stir until smooth, then remove from the heat and stir in the vanilla extract.
- Cool the cake for 10-15 minutes, drizzle with warm butter sauce, dust with powdered sugar if desired, and serve.
Notes
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze individual slices for up to 3 months. Reheat in the microwave for 15-20 seconds or in a 350°F oven for 10-15 minutes. Frozen rhubarb can be used if thawed and drained first.