Description
Indulge in the delightful combination of sweet and tangy flavors with this Rhubarb Cake topped with a luscious Butter Sauce. A perfect treat for any occasion!
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 egg
- 1 cup buttermilk
- 2 cups diced fresh rhubarb
- 1 teaspoon vanilla extract
For the Butter Sauce:
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Heat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the Cake Batter: In a large bowl, mix flour, baking soda, salt, and sugar. In another bowl, whisk egg, buttermilk, and vanilla. Combine wet and dry ingredients, then fold in rhubarb. Pour batter into the dish and bake for 35–40 minutes.
- Make the Butter Sauce: In a saucepan, simmer butter, cream, and sugar until slightly thickened. Stir in vanilla.
- Serve: Drizzle warm butter sauce over slices of rhubarb cake and enjoy!
Notes
- This cake is best enjoyed warm or at room temperature.
- Enhance the flavor with nuts or a dash of cinnamon.
- Frozen rhubarb can be substituted; thaw and drain before use.
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 360
- Sugar: 31 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
