Indulge in this delightful Rhubarb Cake with a rich butter sauce—perfect for a cozy dessert treat!
Ingredients:
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk, room temperature
- 2 cups diced rhubarb, fresh or frozen, thawed and drained
- 1/2 cup unsalted butter (for sauce)
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract (for sauce)
Directions:
1. Let’s kick things off by preheating your oven to 350°F (175°C). Get your 9x9 inch square baking pan ready by greasing and lightly flouring it or lining it with parchment paper for an easy cleanup.
2. In a medium bowl, whisk together the flour, baking soda, and salt. This will be your dry mix!
3. In a larger mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy—about 2-3 minutes is perfect.
4. Add in the egg and vanilla extract, blending everything until it’s fully combined.
5. Now, take your dry mixture and gradually add it to the wet mix, alternating with the buttermilk. Start and end with the dry mix, making sure to mix just until everything is combined. Avoid overmixing to keep your cake light and fluffy!
6. Gently fold in the diced rhubarb, ensuring it’s evenly spread throughout the batter.
7. Pour the batter into your prepared pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, let’s whip up that glorious butter sauce! Melt the 1/2 cup of unsalted butter in a saucepan over medium heat. Once melted, stir in the brown sugar and heavy cream, bringing it to a gentle boil.
9. Remove the saucepan from heat, and stir in the vanilla extract for that extra touch of flavor.
10. Once your cake is done baking, serve it warm, generously drizzled with the rich butter sauce on top. Enjoy every bite of this sweet confection!