Description
This classic Rhubarb Cake with Butter Sauce is a delightful American dessert perfect for spring. With its tender, tangy rhubarb-infused cake paired with a rich, creamy butter sauce, it offers a comforting and nostalgic treat that’s easy to prepare and sure to impress.
Ingredients
Scale
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 large egg
- 1 cup buttermilk
- 2 cups diced fresh rhubarb
- 1 teaspoon vanilla extract
For the butter sauce:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, salt, and granulated sugar. Stir them together until evenly mixed.
- Combine wet ingredients: Add the egg and buttermilk to the dry mixture and stir gently until just combined, being careful not to over-mix to keep the cake tender.
- Add rhubarb and vanilla: Gently fold in the diced fresh rhubarb and vanilla extract, distributing them evenly throughout the batter.
- Bake the cake: Pour the prepared batter into the greased baking dish and spread it evenly. Place it in the oven and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Prepare butter sauce: While the cake is baking, melt the unsalted butter in a small saucepan over medium heat. Stir in the granulated sugar and heavy cream, bringing the mixture gently to a boil.
- Cook sauce: Continue cooking the sauce for 3 to 4 minutes, stirring constantly until the sauce is smooth and slightly thickened. Remove it from the heat and stir in the vanilla extract.
- Serve: Once the cake is ready, allow it to cool slightly before cutting. Serve warm slices drizzled generously with the hot butter sauce for the best flavor experience.
Notes
- Frozen rhubarb can be used; just be sure to thaw and drain it well before adding to prevent excess moisture.
- This cake is best served warm, but leftovers can be refrigerated and reheated gently.
- For an indulgent treat, serve with a scoop of vanilla ice cream alongside.