Tender Rhubarb Cake with Creamy Butter Sauce
Ingredients:
🌿 For the Cake:
- 2 cups rhubarb, diced (fresh or thawed from frozen)
- 1 cup sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
🧈 For the Butter Sauce:
- ½ cup unsalted butter
- 1 cup sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
1️⃣ Preheat & Prep: Set the oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
2️⃣ Make the Batter: In a large mixing bowl, beat butter and sugar until fluffy. Mix in the egg and vanilla. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the butter mixture, alternating with buttermilk. Stir until just combined.
3️⃣ Add Rhubarb & Bake: Gently fold in the rhubarb, then pour the batter into the baking dish. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
4️⃣ Prepare the Butter Sauce: While the cake bakes, melt butter in a saucepan over medium heat. Stir in sugar and heavy cream, cooking until smooth and slightly thickened. Remove from heat and mix in vanilla extract.
5️⃣ Serve & Enjoy: Let the cake cool slightly before slicing. Drizzle warm butter sauce over each piece before serving.
This cozy, rich dessert perfectly balances the tangy rhubarb with the indulgent, velvety sauce. Would you serve it with whipped cream or enjoy it just as is? 😋
