Description
A delightful cake featuring the tartness of rhubarb balanced by a rich butter sauce, perfect for any occasion.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 1/2 cup milk
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 cup powdered sugar (for the butter sauce)
- 1/4 cup butter (for the butter sauce)
- 1–2 tablespoons milk (for the butter sauce)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs and vanilla extract, combining well.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until well combined.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Melt 1/4 cup butter in a saucepan for the butter sauce, then stir in powdered sugar and milk until smooth.
- Serve the cake warm with the butter sauce drizzled on top.
Notes
The cake can be paired with vanilla ice cream or whipped cream for an extra indulgent touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: rhubarb, cake, butter sauce, dessert, American dessert