Rhubarb Cake with Butter Sauce (Print)
Tender cake filled with tart rhubarb chunks, complemented by a rich, warm vanilla butter sauce that melts into each slice.
# Ingredients:
→ Cake
01 -
375g all purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon salt
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200g granulated sugar
05 -
115g unsalted butter, softened
06 -
1 large egg
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1 teaspoon vanilla extract
08 -
120ml milk
09 -
300g chopped rhubarb
→ Butter Sauce
10 -
115g unsalted butter
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200g granulated sugar
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120ml heavy cream
13 -
1 teaspoon vanilla extract
# Directions:
01 -
Preheat the oven to 175°C (350°F) and grease a 23cm (9-inch) square baking pan.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
03 -
In a large bowl, cream together the sugar and butter until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until fully incorporated.
04 -
Gradually add the flour mixture to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until combined after each addition.
05 -
Fold in the chopped rhubarb gently until evenly distributed throughout the batter.
06 -
Pour the batter into the prepared pan, spreading evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
07 -
While the cake is baking, combine butter, sugar, and heavy cream in a saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves completely and the sauce becomes smooth, about 5-7 minutes.
08 -
Remove the saucepan from heat and stir in the vanilla extract. Allow to cool slightly before serving.
09 -
Slice the warm cake and serve with the butter sauce drizzled over each portion.
# Notes:
01 -
For the best texture, avoid overmixing the batter after adding the flour.
02 -
The cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
03 -
The butter sauce can be made ahead and gently reheated before serving.