Rhubarb Cake with Butter Sauce
Ingredients
For the Cake:
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 4 tsp. baking powder
- ½ tsp. salt
- 4 cups rhubarb, diced (see note below about using frozen rhubarb)
- 2 cups whole milk
- 6 tbsp. butter, melted
For the Sauce:
- 1 stick butter
- 1 cup granulated sugar
- ¾ cup heavy cream
Instructions
To prepare the cake:
- Pre-heat the oven to 350° F.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Add the diced rhubarb, milk and melted butter; stir just until combined.
- Pour the batter into a greased 9-inch x 13-inch baking pan.
- Place in the pre-heated oven and bake for 45 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and allow to cool.
To prepare the butter sauce:
- Using a heavy saucepan, combine the butter sugar and cream.
- Bring to a boil, over medium heat; boil for 1 minute stirring frequently.
- Remove from heat and let cool slightly.
To prepare for serving:
- Cut pieces of cake and serve with a generous amount of warm butter sauce.
- The sauce can be gently re-heated on the stove, or in the microwave, if necessary.
Notes
To use frozen rhubarb: thaw the rhubarb first and let excess liquid drain off; don’t squeeze the liquid out, just drain what naturally thaws out of the rhubarb.