Rhubarb Cake with Butter Sauce
Old fashioned rhubarb cake with butter sauce. This rhubarb cake is made in a 9 x 13 pan and is a perfect easy dessert for a potluck or picnic.
Servings: 15 servings
For the cake
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 cups rhubarb diced (see note below about using frozen rhubarb)
- 2 cups milk
- 6 tablespoons butter melted
For the butter sauce
- 1/2 cup 1 stick butter
- 1 cup sugar
- 3/4 cup heavy cream
Preheat oven to 350° F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the diced rhubarb, milk and melted butter. Stir just until combined.
Pour the batter into a greased 9 x 13 inch baking pan. Bake for 45 minutes or until a toothpick inserted comes out clean.
Remove from the oven and cool
To make the butter sauce, combine the butter sugar and cream in a heavy saucepan. Bring to a boil over medium heat and boil for 1 minute stirring frequently. Remove from heat and let cool slightly.
To serve, cut pieces of cake and serve with a generous amount of warm butter sauce. The sauce can be gently reheated on the stove or in the microwave if necessary.
To use frozen rhubarb: thaw the rhubarb first and let any excess liquid drain off. Don’t squeeze any liquid out, just drain what naturally thaws out of the rhubarb.
Cranberry Cake recipe adapted from A Farm Girl Dabbles.
Serving: 1piece | Calories: 363kcal | Carbohydrates: 58g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 257mg | Fiber: 1g | Sugar: 34g