Description

This cake features a moist crumb with a bright, slightly tart flavor from fresh rhubarb, balanced by a rich butter sauce, perfect for a comforting dessert any time.

Ingredients

For the Cake

2 cups chopped rhubarb (Use fresh rhubarb when possible; if using frozen, thaw and drain well.)
1.5 cups all-purpose flour
1 cup granulated sugar
0.5 cups unsalted butter, softened (Room temperature is important for proper creaming.)
1 cup milk
2 large eggs (Use room temperature eggs for better incorporation.)
1 teaspoon vanilla extract
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt

For the Butter Sauce

0.5 cups unsalted butter (Melted for the sauce.)
1 cup powdered sugar
1 teaspoon vanilla extract

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Instructions

Preparation

Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
In a mixing bowl, cream the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
In another bowl, combine the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until well combined.
Fold in the chopped rhubarb.
Pour the batter into the prepared pan and spread evenly.

Baking

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
If the top browns faster than the middle cooks, lay foil loosely over the pan.

Making the Sauce

For the butter sauce, melt 1/2 cup of butter in a saucepan. Stir in 1 cup of powdered sugar and 1 teaspoon of vanilla extract.

Serving

Serve slices of the cake warm with the butter sauce drizzled on top.
For added texture, serve with whipped cream or vanilla ice cream.

Notes

Wrap cooled cake tightly and store at room temperature for up to two days. In warm kitchens, refrigerate and bring to room temperature before serving. The butter sauce can be stored in the fridge; warm gently before serving if firm.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Cake, Dessert
Cuisine: American