Description
A delightful cake that combines the tartness of rhubarb with a rich, buttery sauce, evoking nostalgia and warmth.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- For the Butter Sauce:
- 1/2 cup butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Mix together the rhubarb and sugar in a bowl and set aside.
- Cream the softened butter in another bowl until smooth.
- Add the eggs and vanilla extract to the creamed butter and beat well.
- Combine the flour, baking powder, and salt in a separate bowl.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, until well combined.
- Gently fold in the rhubarb mixture until evenly distributed.
- Pour the batter into a greased baking pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- For the butter sauce, melt the butter in a saucepan.
- Whisk in powdered sugar and vanilla until smooth.
- Serve the cake warm drizzled with the butter sauce and enjoy!
Notes
Use fresh rhubarb for best flavor, and consider adding nuts or other fruits for additional texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg