Homemade Rhubarb Cake with Creamy Butter Sauce
A delightful dessert that balances the tartness of rhubarb with the sweetness of a creamy sauce, perfect for family gatherings or a simple weeknight treat.
Equipment
- Mixing Bowl
- Saucepan
- Baking Pan
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure to the cake.
- 1 cup Granulated sugar Adds sweetness and moisture.
- 2 teaspoons Baking powder Leavening agent for rising.
- 1/2 teaspoon Salt Enhances flavors.
Wet Ingredients
- 2 large Eggs Acts as a binder.
- 1 cup Milk Adds moisture.
- 1/2 cup Unsalted butter, melted Adds richness.
Filling
- 2 cups Fresh rhubarb, chopped Provides tartness.
Creamy Butter Sauce
- 1/2 cup Sugar For sweetness in the sauce.
- 1/2 cup Unsalted butter Adds creaminess to the sauce.
- 1 cup Heavy cream Creates a luxurious texture.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk until blended.
- In a separate bowl, beat the eggs, then add milk and melted butter, mixing until smooth.
- Gradually pour the wet mixture into the dry ingredients, folding gently until just combined.
- Fold in the chopped rhubarb until evenly distributed.
- Grease and flour a 9x13-inch baking pan and pour in the batter, smoothing the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- While the cake bakes, prepare the sauce by combining butter and sugar in a saucepan over medium heat until bubbling.
- Slowly add heavy cream, whisking continuously until thickened, about 5-7 minutes.
- Let the cake cool for 10 minutes, then cut into squares and transfer to a serving platter.
- Drizzle the warm creamy butter sauce over each piece just before serving.
- Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual slices in the microwave.