Rhubarb Cake with Butter Sauce
Rhubarb Cake with Butter Sauce is a delightful dessert that blends the tangy flavor of rhubarb with a rich, buttery sauce. This cake is moist and perfect for any occasion.
Servings: 8 servings
Calories: 320kcal
Equipment
- Baking Pan
- Mixing Bowl
- Saucepan
Ingredients
Ingredients
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/2 cup butter (for sauce)
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- For the butter sauce, melt the butter in a small saucepan over low heat.
- Stir in the powdered sugar until smooth and well combined.
- Serve the cake warm, drizzled with the butter sauce.
Notes
For extra flavor, add chopped nuts or a sprinkle of cinnamon. You can also mix in blueberries or strawberries for a fruity twist.
Nutrition
Calories: 320kcal | Fat: 14g