Rhubarb Cake with Butter Sauce
Introduction
Rhubarb Cake with Butter Sauce is a delightful dessert that brings a sweet and tangy flavor to your table. Made with fresh rhubarb and smothered in a rich butter sauce, this cake is a crowd-pleaser. Whether you’re celebrating a special occasion or just want something sweet to enjoy at home, this cake fits the bill!
Why Make This Recipe
Making Rhubarb Cake with Butter Sauce is not just about enjoying a tasty dessert. It’s also about creating memories with family and friends. The warm, comforting flavors will remind you of home and times spent together in the kitchen. Plus, it’s simple enough for anyone to make, even if you’re not an expert baker!
How to Make Rhubarb Cake with Butter Sauce
Ingredients:
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- Butter sauce (for serving)
Directions:
- Preheat the oven to 350°F (175°C). Grease a cake pan.
- In a bowl, combine the rhubarb and sugar, and set aside for a few minutes.
- In another bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs and vanilla extract to the butter mixture, and mix well.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until everything is well combined.
- Gently fold in the rhubarb mixture.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- For the butter sauce, melt some butter in a saucepan, then add sugar and milk. Stir until smooth. Serve this warm over the cake.
How to Serve Rhubarb Cake with Butter Sauce
Serve this mouth-watering cake warm with a generous drizzle of butter sauce on top. It’s perfect with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
How to Store Rhubarb Cake with Butter Sauce
If you have any leftovers (which is rare!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, just pop a slice in the microwave for a few seconds until warm.
Tips to Make Rhubarb Cake with Butter Sauce
- Make sure to chop the rhubarb evenly for consistent baking.
- Don’t skip letting the rhubarb and sugar sit for a bit; it helps release some juice for extra flavor.
- If you like a sweeter cake, you can increase the sugar a little.
Variation
You can add nuts or spices like cinnamon for added flavor. Some people like mixing in strawberries with the rhubarb for a fruitier twist!
FAQs
Q: Can I use frozen rhubarb?
A: Yes, you can use frozen rhubarb! Just thaw it and pat it dry before using.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake a day in advance and keep it covered. Just add the butter sauce right before serving.
Q: What if I don’t have butter for the sauce?
A: You can use margarine or a dairy-free alternative if needed. Just melt it the same way, and it will still be delicious!
