Description
Delight in this Rhubarb Cake with Butter Sauce, where tangy rhubarb meets a rich, sweet butter sauce in a moist and tender cake. Perfect for spring and summer gatherings, this scrumptious dessert is sure to be a favorite among family and friends. Easy to make with simple ingredients, it’s the ideal treat for any occasion!
Ingredients
For the Cake:
4 cups all-purpose flour
2 cups granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 cups diced rhubarb
2 cups milk
6 tablespoons melted butter
For the Butter Sauce:
1/2 cup (1 stick) butter
1 cup sugar
3/4 cup heavy cream
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Wet Ingredients and Rhubarb: Stir in the diced rhubarb, milk, and melted butter until just combined.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool.
- Make the Butter Sauce: In a saucepan, combine butter, sugar, and heavy cream. Bring to a boil over medium heat, stirring frequently. Boil for 1 minute, then remove from heat and let cool slightly.
- Serve: Slice the cake and drizzle generously with warm butter sauce.
Notes
You can substitute fresh rhubarb with frozen rhubarb without thawing.
For a gluten-free option, use a gluten-free flour blend.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
Keywords: Rhubarb cake, butter sauce, rhubarb dessert, moist cake recipe, easy rhubarb cake, spring dessert, sweet and tangy cake, homemade cake recipe, buttery sauce, seasonal dessert.