Moist Rhubarb Cake with Butter Sauce
A delightful cake combining tangy rhubarb with a sweet, buttery sauce, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk
- Powdered sugar for dusting (optional)
Butter Sauce
- ¼ cup butter
- 1 cup powdered sugar
- splash of milk Add to reach desired consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter and flour.
- In a large mixing bowl, beat together softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, ensuring each is fully integrated before adding the next.
- Mix in the vanilla extract.
Mixing Ingredients
- In another bowl, combine the flour, baking powder, and salt. Whisk to remove lumps.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined. Avoid overmixing.
- Gently fold in the chopped rhubarb.
Baking
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Butter Sauce Preparation
- While the cake bakes, melt 1/4 cup of butter in a saucepan. Stir in 1 cup of powdered sugar and a splash of milk until the desired consistency is reached.
Serving
- Let the cake cool for a few minutes before inverting onto a plate. Serve drizzled with warm butter sauce and dusted with powdered sugar, if desired.
Notes
For customization, consider adding nuts or spices, and for variations, combine with strawberries or experiment with gluten-free options.