Description
A moist and fluffy cake combining fresh rhubarb with a rich, buttery butter sauce for a delightful dessert.
Ingredients
Scale
- 2 cups Rhubarb, chopped
- 1 cup Granulated sugar
- 1/2 cup Unsalted butter, softened
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/4 cup Milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- Combine the rhubarb with 1/2 cup of sugar and set aside for 15 minutes.
- Cream together the softened butter and remaining sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix in the flour, baking powder, salt, and milk until just combined.
- Fold the rhubarb into the batter gently, and pour it into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Melt 1/2 cup of butter in a saucepan, add 1 cup of powdered sugar, and stir until smooth. Serve warm over the cake.
Notes
For best results, use fresh rhubarb and allow the cake to cool before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg