Ingredients
Scale
For the Cake
- 2 cups fresh rhubarb, washed and chopped into 1/2-inch pieces
- 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 1/4 cups granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1/2 cup milk or cream, at room temperature
- 1 teaspoon vanilla extract
For the Butter Sauce
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup cream
- Pinch of salt
Instructions
- Prepare the Rhubarb: Wash and chop fresh rhubarb into roughly 1/2-inch pieces. Set aside to retain moisture for later incorporation into the batter.
- Make the Cake Batter: In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt.
- Combine Ingredients: Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing. Fold in the chopped rhubarb carefully, distributing it evenly.
- Bake the Cake: Pour the batter into a greased baking dish. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before adding sauce.
- Prepare the Butter Sauce: In a small saucepan over medium heat, melt the butter. Add brown sugar and cream, stirring continuously until the sauce thickens to a silky consistency. Remove from heat and add a pinch of salt to balance the sweetness.
- Serve with Sauce: Drizzle the warm butter sauce generously over slices of the rhubarb cake for an indulgent and comforting dessert experience.
Notes
- Choose fresh, crisp rhubarb stalks with vibrant color for best flavor and texture.
- Fold batter gently to keep the cake light and avoid a dense texture.
- Check the cake for doneness starting at 35 minutes to prevent drying out, as ovens may vary.
- Make the butter sauce just before serving to maintain its warm, velvety texture.
- Use room temperature butter, eggs, and milk to ensure a smooth and even batter consistency.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with gluten-free flour substitution)
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 75mg
Keywords: rhubarb cake, butter sauce, tart dessert, moist cake, gluten-free dessert, easy baking, spring dessert