Rhubarb Cake with Butter Sauce
Ingredients:
For the Cake:
2 cups fresh rhubarb, chopped (about ½-inch pieces)
1 cup granulated sugar
½ cup packed brown 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 with 1 tablespoon lemon juice, let sit 5 mins)
For the Butter Sauce:
½ cup unsalted butter
1 cup granulated sugar
½ cup heavy cream
1 teaspoon vanilla extract
Directions:
Preheat 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 mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, beating until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined (do not overmix).
Add Rhubarb: Gently fold in the chopped rhubarb to distribute evenly throughout the batter.
Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack.
Make the Butter Sauce:
In a small saucepan over medium heat, combine the butter, sugar, and heavy cream.
Stir continuously until the butter melts, and the sugar dissolves. Bring the mixture to a gentle simmer, then remove from heat. Stir in the vanilla extract.
Serve: Cut the cake into squares and serve warm with a generous drizzle of butter sauce on top. For added flavor, you can sprinkle a little cinnamon or nutmeg over the sauce.
Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hour
Kcal: Approx. 300 per serving | Servings: 12 slices
