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Rhubarb Cake With Butter Sauce

A cozy dessert featuring tender rhubarb baked into a moist cake, generously drenched in a rich butter sauce that perfectly balances the tartness.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 15 squares
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 cups all-purpose flour
  • 2 cups granulated sugar
  • 4 teaspoons baking powder
  • 0.5 teaspoon salt
  • 4 cups diced rhubarb Fresh or frozen, no need to thaw.
  • 2 cups milk
  • 6 tablespoons butter, melted
For the Butter Sauce
  • 0.5 cup butter
  • 1 cup sugar Granulated sugar.
  • 0.75 cup heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Stir in the diced rhubarb, milk, and melted butter until just combined.
  4. Pour the batter evenly into the prepared pan and spread gently into the corners.
Baking
  1. Bake for 45 minutes, checking for doneness with a toothpick.
  2. Let the cake cool for a few minutes before cutting.
Butter Sauce
  1. In a saucepan, combine the butter, sugar, and heavy cream over medium heat.
  2. Stir frequently as the mixture heats up, and let it boil for exactly one minute.
  3. Remove from heat and let it cool slightly.
Serving
  1. Cut the cake into squares and serve warm with the butter sauce on top.

Notes

This cake is best served warm. Store the cake in an airtight container in the fridge for up to 4 days. The butter sauce can be stored in a sealed container for up to 5 days.