Description
A delightful vintage American dessert featuring a moist rhubarb cake baked to perfection and served warm with a rich, creamy butter sauce. This rhubarb cake combines tart fresh rhubarb with a tender crumb, complemented by a luscious sauce that enhances every bite, making it a perfect springtime treat.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups fresh rhubarb, diced into 1/2-inch pieces
Butter Sauce Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake does not stick during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients: In a separate bowl, stir together the buttermilk, melted unsalted butter, egg, and vanilla extract until the mixture is smooth and homogeneous.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix which can make the cake tough. Then fold in the diced rhubarb evenly throughout the batter.
- Bake the Cake: Spread the batter evenly into the prepared baking dish. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Prepare Butter Sauce: While the cake bakes, melt the butter in a saucepan over medium heat. Add sugar and heavy cream, stirring constantly. Bring the mixture to a gentle boil then continue cooking for 3 to 5 minutes until the sauce slightly thickens.
- Finish Sauce: Remove the saucepan from heat and stir in the vanilla extract to add fragrance and depth to the sauce.
- Serve: Once the cake has cooled slightly, cut into slices and generously spoon the warm butter sauce over each piece for a luscious finish.
Notes
- You can substitute sour cream for buttermilk if buttermilk is not available.
- For added texture and a subtle crunchy topping, sprinkle a tablespoon of sugar over the batter before baking.
- The butter sauce will thicken further as it cools, so it is best served warm to maintain its creamy consistency.
