Rhubarb Cake with Butter Sauce
Ingredients for Rhubarb Cake:
2 cups fresh rhubarb, diced
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice or vinegar)
Ingredients for Butter Sauce:
1 cup granulated sugar
½ cup unsalted butter
½ cup heavy cream
1 teaspoon vanilla extract
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Prepare the Cake Batter:
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until well combined.
Add Dry Ingredients and Buttermilk:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the flour mixture to the butter-sugar mixture, alternating with the buttermilk. Mix until just combined.
Fold in the Rhubarb:
Gently fold the diced rhubarb into the batter, making sure the pieces are evenly distributed.
Bake the Cake:
Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Butter Sauce:
While the cake is baking, prepare the butter sauce. In a medium saucepan, melt the butter over medium heat. Add the sugar and heavy cream, stirring until the sugar dissolves. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla extract.
Cool and Serve:
Allow the cake to cool slightly before serving. When ready to serve, cut the cake into squares and drizzle the warm butter sauce generously over each slice.
Prep Time: 15 minutes | Cook Time: 40-45 minutes
Total Time: 1 hour
Servings: 12-16 servings
