EASY TO COOK

Rhubarb Cake with Butter Sauce

by

This delectable Rhubarb Cake combines tart rhubarb with a sweet, creamy butter sauce. Perfect for a springtime dessert, this cake combines the distinct tang of rhubarb with a rich, buttery topping that melts delectably over each warm slice. This cake is perfect for any occasion, from family gatherings to a cozy afternoon tea, and promises a balance of flavors that highlight the season’s fresh produce.

Recipe

Ingredients:

  • For the Cake:
  • 1 1/2 cups chopped fresh rhubarb
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • For the Butter Sauce:
  • 1 cup unsalted butter
  • 1 cup sugar
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Preheat Oven and Prepare Pan:
  • Preheat your oven to 350°F (175°C).
  • Grease and flour an 8-inch round cake pan.
  1. Mix Dry Ingredients:
  • In a medium bowl, whisk together flour, baking powder, and salt.
  1. Cream Butter and Sugar:
  • In a large bowl, beat the softened butter and sugar until light and fluffy.
  1. Add Egg and Vanilla:
  • Beat in the egg and vanilla extract until well combined.
  1. Combine with Dry Ingredients:
  • Gradually add the dry ingredients to the wet mixture alternately with milk, beginning and ending with the flour mixture.
  1. Fold in Rhubarb:
  • Gently fold the chopped rhubarb into the batter.
  1. Bake:
  • Pour the batter into the prepared cake pan.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  1. Prepare Butter Sauce:
  • While the cake is baking, combine butter, sugar, and heavy cream in a saucepan over medium heat.
  • Bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly.
  • Remove from heat and stir in vanilla extract.
  1. Serve:
  • Serve the cake warm, topped with the warm butter sauce.

Pairing Suggestions:

Pair this Rhubarb Cake with a scoop of vanilla ice cream or a dollop of whipped cream to balance out its tangy flavor. To complement your dessert, pair it with a light, fruity rosé wine or a refreshing herbal tea.