Rhubarb Cake with Butter Sauce
This Rhubarb Cake combines the tartness of fresh rhubarb with a rich, sweet butter sauce to create a moist and delicious dessert perfect for any occasion.
Ingredients
Cake Ingredients
- 4 cups all-purpose flour
- 1 cup sugar
- 1 cup butter, softened Ensure butter is softened for a fluffy batter.
- 4 large eggs
- 2 cups rhubarb, chopped Fresh rhubarb is recommended.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
Butter Sauce Ingredients
- 1 cup butter For melting.
- 1 cup sugar For mixing into the butter sauce.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chopped rhubarb.
- Divide the batter evenly between the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Butter Sauce Preparation
- In a saucepan over medium heat, melt 1 cup of butter.
- Add 1 cup of sugar and whisk until combined.
- Drizzle over the cooled cake before serving.
Notes
Serve the cake warm or at room temperature. It's great as is or with a dollop of whipped cream on top. Store wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Freeze for up to 3 months.