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Rhubarb Cake with Butter Sauce

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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.