Description
Delightful rhubarb cake delights dessert enthusiasts with its tangy sweetness and rich butter sauce. Sweet-tart flavors dance across palates, inviting you to savor each luscious forkful of this classic homestyle treat.
Ingredients
Scale
Primary Ingredients:
- 2 cups chopped fresh rhubarb
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup buttermilk
- ½ cup unsalted butter (for cake)
Wet Ingredients:
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup milk (alternative for buttermilk)
- 1 tablespoon vinegar or lemon juice (for buttermilk substitution)
Dry and Seasoning Ingredients:
- 1 teaspoon baking soda
- ½ teaspoon salt
Butter Sauce Ingredients:
- ½ cup unsalted butter
- 1 cup sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking environment by heating the oven to a moderate temperature of 350F (175C) and thoroughly coat a rectangular baking vessel with cooking lubricant to prevent adherence.
- Craft the cake foundation by vigorously blending sugar and butter until achieving a pillowy, aerated consistency. Introduce egg and vanilla essence, whisking until harmoniously integrated. In a separate container, sift together flour, leavening agent, and mineral seasoning. Gradually incorporate dry elements into the creamy mixture, alternating with cultured milk, stirring minimally to maintain a tender crumb. Gently fold ruby-hued rhubarb segments throughout the velvety batter.
- Transfer the silky mixture into the prepared dish, ensuring an even distribution. Position inside the preheated oven and bake until the confection achieves a golden hue and a inserted utensil emerges pristine, approximately 40-45 minutes.
- While the cake settles, construct the luxurious sauce by merging butter, granulated sweetener, and heavy cream in a compact saucepan. Allow the mixture to shimmer and bubble, stirring attentively to prevent scorching. Reduce heat and let the sauce gently simmer, developing rich caramel undertones for 3-5 minutes. Remove from thermal source and infuse with vanilla essence.
- Once the cake has slightly cooled, slice into generous portions. Cascade the molten butter sauce generously across each piece, creating a decadent presentation. Optional: Crown with billowy whipped cream or a scoop of classic vanilla ice cream for ultimate indulgence.
Notes
- Rhubarb releases water during baking, so toss chopped pieces in a bit of flour to prevent sinking and maintain cake’s texture.
- For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend, ensuring equal measurement ratios.
- Adjust sweetness by using less sugar if rhubarb is particularly tart, or mix with strawberries for balanced flavor profile.
- Fresh rhubarb works best, but frozen can be used – just thaw and drain excess moisture before adding to batter to prevent soggy cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 470
- Sugar: 34 g
- Sodium: 230 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg