Rhubarb Cake Butter Sauce (Print Version)
# Ingredients:
→ Cake
01 -
1 1/2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon salt
04 -
1 cup granulated sugar
05 -
1/2 cup unsalted butter, softened
06 -
1 egg
07 -
1 teaspoon vanilla extract
08 -
1/2 cup milk
09 -
2 cups chopped rhubarb
→ Butter Sauce
10 -
1/2 cup unsalted butter
11 -
1 cup granulated sugar
12 -
1/2 cup heavy cream
13 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt.
03 -
In a large bowl, cream together the sugar and softened butter until light and fluffy. Beat in the egg and vanilla extract.
04 -
Gradually add the flour mixture to the creamed mixture alternately with the milk, starting and ending with the flour mixture. Fold in the chopped rhubarb.
05 -
Pour the batter into the prepared pan and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
06 -
In a saucepan over medium heat, combine the butter, sugar, and heavy cream. Cook, stirring constantly, until the sugar is dissolved, and the sauce is smooth. Remove from heat and stir in the vanilla extract.
07 -
Serve the warm cake drizzled with the butter sauce.
# Notes:
01 -
This cake can be served warm for optimal flavor with the butter sauce enhancing its moist texture.