Ingredients
- For the cake: 2 cups granulated sugar, 6 tbsp unsalted butter (melted), 2 cups milk, 4 tsp baking powder, 1/2 tsp salt, 4 cups all-purpose flour, 4 cups rhubarb (1/2-inch pieces)
- For the butter sauce: 1/2 cup unsalted butter, 3/4 cup whipping cream, 1 cup granulated sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9 x 13 inch pan.
- Whisk together flour, sugar, baking powder, and salt.
- Add rhubarb, milk, and melted butter; stir until just combined.
- Pour batter into prepared pan and bake 45 minutes until toothpick comes out clean. Cool slightly.
- Prepare butter sauce: combine butter, sugar, and cream in saucepan, bring to boil over medium heat, stir frequently, boil 1 minute, remove from heat and cool slightly.
- Serve cake with warm butter sauce drizzled on top.
Notes
- Use fresh or thawed, drained frozen rhubarb.
- Don’t overmix batter to avoid dense cake.
- Butter sauce can be reheated gently if cooled.
- Freeze cake without sauce for up to 3 months; sauce can be made fresh.
- Prep Time: 15-20 minutes
- Cook Time: 45-60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian