Ingredients
For the Cake:
– 4 cups all-purpose flour
– 2 cups granulated sugar
– 4 teaspoons baking powder
– 1/2 teaspoon salt
– 4 cups rhubarb, diced
– 2 cups milk
– 6 tablespoons butter, melted
For the Butter Sauce:
– 1/2 cup butter
– 1 cup granulated sugar
– 3/4 cup heavy cream
Instructions
1. Preheat oven to 350°F (175°C).
2. Grease a 9×13-inch baking pan.
3. If using frozen rhubarb, thaw and drain well.
4. In a large bowl, whisk together flour, sugar, baking powder, and salt.
5. Fold in rhubarb, milk, and melted butter until just combined.
6. Pour batter into prepared pan and smooth the top.
7. Bake for about 45 minutes or until a toothpick comes out clean.
8. Let the cake cool slightly.
9. In a saucepan, combine butter, sugar, and heavy cream.
10. Bring sauce to a boil over medium heat while stirring constantly.
11. Boil for 1 minute.
12. Remove from heat and let thicken slightly.
13. Slice cake and drizzle with warm butter sauce before serving.
Notes
– Fresh or frozen rhubarb both work well.
– Do not overmix the batter.
– Reheat butter sauce gently before serving.
– Store leftovers refrigerated for up to 4 days.
– Cake freezes well without the sauce.
- Prep Time: 15 minute
- Cook Time: 45 minute
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 15 servings
- Calories: 420 kcal
- Sugar: 38g
- Fat: 16g