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Rhubarb Cake with Butter Sauce

Irresistibly Moist Rhubarb Cake with Butter Sauce Delight

This Rhubarb Cake with Butter Sauce combines tangy rhubarb and a sweet butter sauce for a delightful dessert that's simple to make.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Consider using a gluten-free blend for a different diet.
  • 1 cup granulated sugar Organic cane sugar works beautifully as an alternative.
  • 1 tablespoon baking powder No substitutes available for this key ingredient.
  • 1 pinch salt Enhances flavor and balances the sweetness.
  • 2 cups fresh rhubarb or frozen rhubarb Ensure fresh rhubarb is bright pink/red and firm.
  • 1 cup milk Feel free to substitute with non-dairy milk if desired.
  • 1/2 cup butter Use dairy-free butter for a vegan option.
For the Butter Sauce
  • 1/2 cup butter Essential for a rich topping.
  • 1 cup sugar Sweetens the butter sauce.
  • 1 cup heavy cream Can be replaced with coconut cream for a non-dairy option.

Equipment

  • 9x13 inch baking pan
  • Mixing Bowl
  • Whisk
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray.
  2. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and a pinch of salt. Whisk until well-blended.
  3. Add 2 cups of diced rhubarb to the dry mixture and gently fold to distribute. Then pour in 1 cup of milk and 1/2 cup of melted butter, mixing until just combined.
  4. Pour the rhubarb cake batter into your prepared baking pan, smoothing the top evenly.
  5. Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for about 15 minutes before transferring to a serving platter.
  7. To make the butter sauce, combine 1/2 cup of butter, 1 cup of sugar, and 1 cup of heavy cream in a saucepan. Heat over medium heat, stirring frequently.
  8. Once the sauce reaches a gentle boil, continue stirring for about 1 minute, then remove from heat.
  9. Slice the cooled cake into squares and serve warm, drizzling the butter sauce over each piece.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 56gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftover cake in an airtight container for up to 2 days. Refrigerate butter sauce for up to 5 days and gently reheat before serving.

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