Rhubarb Cake with Butter Sauce
These Rhubarb Cake with Butter Sauce are incredibly moist, fluffy, and smothered in a rich butter sauce. Perfect for dessert or a delightful brunch!
Print
Pin
Servings: 12 servings
Calories: 300kcal
Equipment
- Mixing Bowl
- Saucepan
- Cake Pans
Ingredients
Main Ingredients
- 4 cups All-purpose flour
- 1 cup Sugar
- 1 cup Butter, softened
- 4 large Eggs
- 2 cups Rhubarb, chopped
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
Coating/Topping
- 1 cup Butter, for sauce
- 1 cup Sugar, for sauce
Optional Serving Suggestions
- Whipped cream
- Fresh strawberries or raspberries
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped rhubarb gently until evenly distributed in the batter.
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cakes cool, make the butter sauce by melting the butter in a saucepan over medium heat and whisking in the sugar until combined.
- Drizzle the warm butter sauce over the cooled cakes before serving, and cut into slices.
Notes
Keep leftovers refrigerated in an airtight container for up to 2 days. Reheat in a toaster oven or skillet to regain crispness.
Nutrition
Calories: 300kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg