Description
A moist rhubarb cake topped with a rich, warm butter sauce, perfect for a cozy spring dessert.
Ingredients
Scale
- 2 cups granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 cups milk
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 cups all-purpose flour
- 4 cups rhubarb, chopped
- 1/2 cup unsalted butter
- 3/4 cup whipping cream
- 1 cup granulated sugar
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan
- Whisk together flour, sugar, baking powder, and salt
- Add rhubarb, milk, and melted butter and mix gently
- Pour batter into pan and spread evenly
- Bake for 45 minutes or until a toothpick comes out clean
- Let cake cool slightly
- In a saucepan, combine butter, sugar, and cream
- Bring to a boil and cook for 1 minute while stirring
- Remove from heat and let cool slightly
- Serve cake with warm butter sauce drizzled on top
Notes
- Drain frozen rhubarb well before using
- Do not overmix the batter to keep cake tender
- Use whole milk for richer flavor
- Serve warm for best taste
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 35