Description
This delicious cake features fresh rhubarb folded into a light batter, topped with a warm buttery glaze that keeps every slice moist and flavorful.
Ingredients
For the Cake
- 2 cups rhubarb, chopped (Use fresh rhubarb when possible.)
- 1 cup sugar (Divided into two parts for rhubarb and cake.)
- 1/2 cup butter, softened (Soften at room temperature.)
- 1 cup all-purpose flour (Measure by spooning into the cup.)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the Butter Sauce
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 1/4 cup heavy cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, mix the rhubarb with 1/2 cup of sugar and set aside.
- In another bowl, cream the softened butter and remaining sugar until light and fluffy.
- Beat in the eggs, one at a time, then add vanilla.
- Combine flour, baking powder, baking soda, and salt; gradually add to the creamed mixture alternately with milk.
- Fold in the rhubarb mixture and pour into the prepared cake pan.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Making the Butter Sauce
- For the butter sauce, melt butter in a saucepan, stir in powdered sugar and heavy cream until smooth.
- Serve the warm cake drizzled with butter sauce and enjoy!
Notes
Cool the cake completely before storing. Wrap tightly in plastic wrap or store in an airtight container. Keeps well for two days at room temperature and up to five days in the fridge. Warm a slice in the microwave for better sauce spread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Cake, Dessert
- Cuisine: American