Description
This Rhubarb Cake with Butter Sauce is a delightful dessert that combines the tangy freshness of rhubarb with a rich, sweet butter sauce, creating a moist and indulgent treat.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups rhubarb, chopped into small pieces
For the Butter Sauce:
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking dish or a similar-sized pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the butter sauce. In a saucepan, melt the butter over medium heat. Stir in the sugar and heavy cream, bringing the mixture to a simmer.
- Let the sauce simmer for 5-7 minutes, stirring constantly, until it thickens slightly. Remove from heat and stir in the vanilla extract.
- Once the cake is done, remove it from the oven and let it cool for a few minutes. Serve warm with the butter sauce drizzled over the top.
Notes
If using frozen rhubarb, thaw it completely and drain any excess water before using.
Buttermilk can be substituted with regular milk, but the texture might differ slightly.
The butter sauce can be made ahead of time and stored in the fridge for up to a week. Reheat before serving.
If you prefer a lighter option, the cake can be enjoyed without the butter sauce or served with whipped cream or vanilla ice cream.
For a substitute to rhubarb, strawberries or apples can be used, though the flavor will differ.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
