Ingredients:
4 cups all-purpose flour
2 cups granulated sugar
4 teaspoons baking powder
½ teaspoon salt
4 cups rhubarb, diced (fresh or frozen)
2 cups milk
6 tablespoons butter, melted
For the Butter Sauce:
½ cup (1 stick) butter
1 cup sugar
¾ cup heavy cream
Directions:
Prep and Bake Cake:
Preheat the oven to 350°F (175°C).
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add rhubarb, milk, and melted butter to the dry ingredients; stir just until combined.
Pour the batter into a greased 9×13 inch baking pan.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool.
Make Butter Sauce:
In a heavy saucepan, combine the stick of butter, sugar, and heavy cream.
Bring to a boil over medium heat; boil for 1 minute, stirring frequently.
Remove from heat and let cool slightly.
Serve:
Cut the cake into pieces and drizzle with warm butter sauce before serving. Reheat the sauce if
necessary.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 2 hours | Servings: 15