Rhubarb Cake with Butter Sauce
Introduction
Rhubarb Cake with Butter Sauce is a delightful dessert that’s both sweet and tangy. It’s a simple cake that brings joy to any gathering. With its soft texture and the rich buttery sauce, it makes for a perfect ending to your meal or a lovely treat for afternoon tea.
Why Make This Recipe
This cake is great for any occasion! If you have rhubarb on hand, this recipe is a wonderful way to use it. It’s easy to make, and the best part is the butter sauce drizzled over the warm cake. Your family and friends will love it, just like mine do! It’s perfect for weekends or whenever you need a sweet pick-me-up.
How to Make Rhubarb Cake with Butter Sauce
Ingredients:
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 cup flour
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup powdered sugar
- 1/4 cup butter, melted (for the sauce)
- 1 tsp vanilla extract (for the sauce)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, alternating with the milk.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- For the butter sauce, melt the 1/4 cup of butter and mix in the powdered sugar and vanilla extract until smooth.
- Serve the cake warm with the butter sauce drizzled on top.
How to Serve Rhubarb Cake with Butter Sauce
Serve this cake warm, fresh out of the oven, with the delicious butter sauce drizzled over each slice. It makes a lovely dessert for dinner parties or family get-togethers.
How to Store Rhubarb Cake with Butter Sauce
To store leftovers, keep the cake in an airtight container at room temperature for 2-3 days. If you have any leftover butter sauce, store it in the fridge. Reheat both the cake and sauce before serving again.
Tips to Make Rhubarb Cake with Butter Sauce
- Make sure the butter is softened, but not melted, for the best texture.
- Use fresh rhubarb for better flavor. If you’re using frozen rhubarb, make sure to thaw it and drain excess moisture.
- Don’t overmix the batter; mix just until ingredients are combined for a soft cake.
Variation
Try adding nuts like walnuts or pecans for a crunchy texture, or you can use strawberries along with or instead of rhubarb for a different flavor.
FAQs
1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw it out and drain any excess liquid before adding it to the batter.
2. How can I make the cake more flavorful?
You can add spices like cinnamon or nutmeg to the batter for an extra kick of flavor.
3. Is it okay to make the cake ahead of time?
Yes, you can make the cake a day ahead. Just store it in an airtight container and reheat before serving with the sauce.
