Description
This incredibly moist rhubarb cake is sweet with a delightful tang and is served with a warm, buttery cream sauce that soaks in to create a comforting dessert perfect for spring and beyond.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups diced rhubarb (fresh or well-drained frozen)
- 1 cup milk
- 1/2 cup melted butter
- 1/2 cup butter (for the sauce)
- 1 cup sugar (for the sauce)
- 1 cup heavy cream
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Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Fold in the diced rhubarb.
- Add milk and melted butter. Stir until just combined; do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly in the pan.
- For the butter sauce, combine butter, sugar, and heavy cream in a saucepan over medium heat. Bring to a gentle boil, stirring often. Boil for 1 minute, then remove from heat and let cool slightly.
- Serve slices of cake warm or at room temperature, topped generously with warm butter sauce.
Notes
- Frozen rhubarb should be drained well to avoid excess moisture.
- Add spices like cinnamon or nutmeg, citrus zest, or berries for variations.
- Warm the butter sauce right before serving for best texture.
- Let cake rest 10–15 minutes after baking before slicing.
