Description
Indulge in the delightful combination of sweet and tangy flavors with this Rhubarb Cake topped with a luscious Butter Sauce. This moist cake is bursting with fresh rhubarb pieces and drizzled with a warm, velvety sauce that elevates it to a truly decadent treat.
Ingredients
Scale
Main Cake Ingredients:
- 2 cups diced fresh rhubarb
- 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
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Butter Sauce:
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. Cream together butter, granulated sugar, and brown sugar until light. Beat in egg and vanilla.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Add to creamed mixture alternately with buttermilk. Fold in rhubarb.
- Bake the Cake: Spread batter in pan and bake for 40-45 minutes until a toothpick comes out clean.
- Make Butter Sauce: In a saucepan, combine butter, cream, and sugar. Cook until sugar dissolves. Remove from heat, stir in vanilla.
- Serve: Drizzle warm butter sauce over slices of the cake.
Notes
- If using frozen rhubarb, thaw and drain well. Cake can be served warm or at room temperature. Reheat butter sauce gently if made ahead.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
