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Rhubarb Cake with Butter Sauce

Heavenly Rhubarb Cake with Butter Sauce for Cozy Evenings

Delight in this Rhubarb Cake with Butter Sauce, a nostalgic blend of sweet and tart flavors perfect for gatherings or quiet evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitution: A 1:1 gluten-free blend for a gluten-free version.
  • 2 cups Granulated Sugar Substitution: Brown sugar for a deeper flavor.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup Whole Milk Substitution: Coconut milk for a dairy-free version.
  • ½ cup Unsalted Butter Use vegan butter for a dairy-free option.
  • 3 cups Rhubarb Fresh stalks are preferred; frozen can be used but may add moisture.
For the Butter Sauce
  • ½ cup Unsalted Butter
  • 1 cup Granulated Sugar Feel free to use the same sugar from the cake!
  • 1 cup Whipping Cream Substitution: Coconut cream for a dairy-free sauce.

Equipment

  • mixing bowl
  • whisk
  • 9x13 inch baking pan
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Mix thoroughly.
  3. Fold in milk, melted butter, and diced rhubarb into the dry mixture until just combined.
  4. Pour the batter into a greased 9x13 inch baking pan and spread evenly.
  5. Bake in the preheated oven for approximately 45 minutes, or until a toothpick comes out clean.
  6. Prepare the butter sauce by combining butter, sugar, and cream in a saucepan and bring to a gentle boil.
  7. Once the cake has cooled for a few minutes, slice and drizzle with the warm butter sauce.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 600IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for better mixing. Avoid overmixing the batter to ensure a light cake. Prefer fresh rhubarb for best flavor.

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