Description
A tender cake with tart rhubarb and a warm brown-sugar sauce, perfect for a nostalgic treat.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup brown sugar (for sauce)
- 1/4 cup butter (for sauce)
- 1/2 cup heavy cream (for sauce)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.
- Fold in the chopped rhubarb gently.
- Pour the batter into a greased 9×13 inch baking pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- For the sauce, melt 1/4 cup butter in a saucepan over medium heat, stir in brown sugar and heavy cream, cook until smooth.
- Drizzle the warm sauce over the cake before serving.
Notes
Serve warm with a scoop of vanilla ice cream or whipped cream for an enhanced experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: rhubarb cake, dessert, nostalgic cake, baking, sweet tart dessert