Description
A delightful and moist rhubarb cake topped with a luscious butter sauce, guaranteed to bring back nostalgic memories.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup unsalted 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 buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Prepare the rhubarb by chopping it into small, bite-sized pieces.
- Cream the softened unsalted butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Mix the dry ingredients in a separate bowl: flour, baking powder, and salt.
- Combine the dry ingredients with the butter-sugar-egg mixture, alternating with buttermilk.
- Fold in the chopped rhubarb gently using a spatula.
- Bake for about 30-35 minutes, or until a toothpick inserted comes out clean.
- Make the butter sauce by melting butter, adding sugar, and then cream in a saucepan over low heat.
- Cool the cake for 10 minutes, then remove from the pan and drizzle with butter sauce.
Notes
Serve with whipped cream or vanilla ice cream for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: rhubarb cake, dessert, nostalgia, butter sauce, summer dessert