Rhubarb Cake with Butter Sauce

 

 

 

 

 

 

 

 

Ingredients:

For the Cake:
2 cups diced rhubarb (fresh or frozen, thawed and drained)
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
For the 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 Cake Batter:
In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Add Rhubarb:
Fold the diced rhubarb into the batter.
Bake the Cake:
Spread the batter evenly into the prepared baking dish.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into 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 constantly until the sugar is dissolved and the mixture is smooth and slightly thickened.
Remove from heat and stir in the vanilla extract.
Serve:
Once the cake is done, let it cool slightly in the baking dish.
Serve warm slices of the cake drizzled with the warm butter sauce.
This Rhubarb Cake with Butter Sauce is a perfect balance of tart and sweet, making it an irresistible treat!