Rhubarb Cake with Butter Sauce
A tender yellow butter cake with tart rhubarb, finished with a warm butter and cream sauce.
Equipment
- Two 9 inch round cake pans
- Electric mixer
- Saucepan
- Wire rack
Ingredients
Main Ingredients
- 3 cup all purpose flour
- 1 ½ cup granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs room temperature
- 1 cup whole milk
- 3 tsp baking powder
- ½ tsp kosher salt
- 1 tsp vanilla extract for the cake
- 2 cup chopped rhubarb stalks only, in 1/2 inch pieces
- 1 tbsp all purpose flour for tossing the rhubarb
- ½ cup unsalted butter for the sauce
- ¾ cup granulated sugar for the sauce
- ½ cup heavy cream for the sauce
- 1 tsp vanilla extract for the sauce
Instructions
Cooking
- Prep. Set the oven to 350 degrees F and grease and flour two 9 inch pans.
- Cream. Beat the butter and sugar for 3 to 4 minutes, then beat in the eggs one at a time with the vanilla.
- Mix. Alternate the whisked flour, baking powder, and salt with the milk, stirring until just combined.
- Fold and bake. Fold in the floured rhubarb, divide between the pans, and bake for 28 to 32 minutes.
- Cool. Cool in the pans for 10 minutes, then cool completely on racks.
- Make the sauce. Melt the butter, whisk in the sugar and cream, simmer for 4 to 5 minutes, stir in the vanilla, and spoon over the cake.
Notes
Substitutions: Use frozen rhubarb without thawing.
Tips: Use stalks only because rhubarb leaves are toxic. Do not taste the raw batter.
Storage: Refrigerate for up to 4 days or freeze unsauced slices for up to 3 months.