Rhubarb Cake with Butter Sauce
A moist cake bursting with tangy rhubarb, topped with a rich, creamy butter sauce that is both unique and utterly irresistible.
Ingredients
For the Cake
- 2 cups diced rhubarb (fresh or frozen, thawed and drained) Fresh or frozen works well
- 1 cup granulated sugar For the cake
- 1/2 cup unsalted butter, softened Ensure it is softened for easy mixing
- 1 large egg At room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk Or a substitute made with milk and lemon juice
- 2 cups all-purpose flour Can substitute half with whole wheat flour for a healthier option
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Butter Sauce
- 1/2 cup unsalted butter Melted for sauce
- 1 cup granulated sugar For the sauce
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract For flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, mix the flour, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, mixing until just combined.
- Fold the diced rhubarb into the batter gently.
- Spread the batter evenly into the prepared baking dish.
Baking
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Making the Butter Sauce
- While the cake bakes, make the butter sauce: melt the butter in a medium saucepan over medium heat.
- Add the sugar and heavy cream, stirring until smooth, then remove from heat and stir in the vanilla extract.
Serving
- Let the cake cool slightly, then serve warm slices with the butter sauce drizzled on top.
Notes
For best results, use thawed frozen rhubarb if fresh is out of season. Ensure the cake is not overbaked by checking for doneness at the 45-minute mark.