Description
Old-fashioned rhubarb cake with tangy rhubarb and sweet butter sauce, baked in a 9×13 pan for easy serving
Ingredients
For the Cake:
4 cups all-purpose flour
2 cups granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 cups rhubarb, diced
2 cups milk
6 tablespoons butter, melted
For the Butter Sauce:
1/2 cup butter (1 stick)
1 cup granulated sugar
3/4 cup heavy cream
Instructions
1. Preheat your oven to 350°F. Grease a 9×13 inch baking pan well with butter or cooking spray.
2. In your large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
3. Add the diced rhubarb, milk, and melted butter to your dry ingredients. Stir gently until just combined. The batter will be thick.
4. Pour the batter into your prepared pan and spread evenly. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. The top should be golden brown.
5. While the cake cools, combine butter, sugar, and heavy cream in a saucepan. Bring to a boil over medium heat, stirring frequently. Boil for 1 minute, stirring constantly. Remove from heat.
6. Cut the cake into squares and serve with a generous pour of warm butter sauce over each piece.
Notes
Fresh or frozen rhubarb works – thaw and drain frozen rhubarb first.
Don’t squeeze liquid from thawed rhubarb, just drain naturally.
Cut rhubarb into 1/2 inch pieces for even distribution.
Stir the sauce constantly during the 1-minute boil to prevent scorching.
Let cake cool 15 minutes before cutting.
Add 1 teaspoon vanilla to butter sauce for extra flavor.
This recipe is naturally egg-free.
Store covered at room temperature for up to 2 days.
Refrigerate for up to 5 days or freeze without sauce for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American