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Old-Fashioned Rhubarb Cake

Cozy Up with Old-Fashioned Rhubarb Cake and Butter Sauce

Enjoy a nostalgic Old-Fashioned Rhubarb Cake with Warm Butter Sauce that combines sweet and tart flavors for a delicious dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups chopped rhubarb fresh or frozen works well
  • 1.5 cups all-purpose flour measure correctly
  • 1 cup granulated sugar adjust to taste
  • 1.5 teaspoons baking powder essential for rising
  • 0.5 teaspoon salt enhances flavor
  • 0.5 cups unsalted butter can substitute with margarine
  • 2 large eggs vital for binding
  • 0.5 cups milk alternative dairy can be used
  • 2 teaspoons vanilla extract for depth of flavor
For the Warm Butter Sauce
  • 1 cup brown sugar can substitute with granulated sugar
  • 0.5 cups heavy cream can use non-dairy options
  • 1 teaspoon vanilla extract for added flavor

Equipment

  • 9x9 inch Baking Pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Saucepan
  • Wire rack

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x9 inch baking pan and line with parchment paper.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. In another bowl, melt butter, then mix in eggs, milk, and vanilla until combined.
  5. Pour wet ingredients into dry ingredients and mix gently.
  6. Fold in the chopped rhubarb carefully.
  7. Pour batter into the prepared pan and bake for about 30 minutes.
  8. Let the cake cool on a wire rack for at least 20 minutes.
  9. In a saucepan, melt butter for the sauce, then stir in brown sugar and cream. Let simmer.
  10. Add vanilla to the sauce, slice the cake, and serve drizzled with warm butter sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Gently mix ingredients to keep the cake light; use fresh rhubarb for enhanced flavor.

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