Rhubarb Cake with Butter Sauce Recipe
Ingredients for Rhubarb Cake:
2 cups rhubarb, diced
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
Ingredients for Butter Sauce:
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Prepare the Rhubarb Cake Batter:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the diced rhubarb.
Bake the Cake:
Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly while you prepare the butter sauce.
Prepare the Butter Sauce:
In a medium saucepan, melt the butter over medium heat. Add the granulated sugar and heavy cream, stirring constantly until the sugar is dissolved and the sauce is smooth and slightly thickened, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
Serve:
Cut the warm rhubarb cake into squares and drizzle each piece with the butter sauce. Serve immediately and enjoy!
