introduction
Warm Rhubarb Cake with Butter Sauce is a delightful dessert that brings a wonderful combination of tartness and sweetness. This cake is perfect for any occasion but shines during spring and summer when fresh rhubarb is in season. The creamy butter sauce takes the cake to a new level, making it even more delicious.
why make this recipe
This recipe is a great way to use rhubarb, a vegetable with a unique tart flavor that many people love. It’s easy to make, requires minimal ingredients, and is a crowd-pleaser. The mix of flavors and textures in this cake makes it a fantastic choice for family gatherings, potlucks, or simply to enjoy at home with a warm cup of tea.
how to make Warm Rhubarb Cake with Butter Sauce
Ingredients :
- 4 cups plain flour
- 2 cups white sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 cups rhubarb (cut into small pieces)
- 2 cups milk
- 6 tablespoons melted butter
- 1/2 cup butter (for the butter sauce)
- 1 cup granulated sugar (for the butter sauce)
- 3/4 cup whipping cream (for the butter sauce)
Directions :
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix together milk and melted butter until blended.
- Combine the wet and dry ingredients, stirring gently until just mixed.
- Fold in chopped rhubarb evenly throughout the batter.
- Pour the batter into the prepared pan and bake for about 45 minutes or until golden brown and a toothpick comes out clean.
- While the cake bakes, prepare the butter sauce by melting butter, sugar, and whipping cream over low heat until smooth.
- Serve the warm cake drizzled with the butter sauce.
how to serve Warm Rhubarb Cake with Butter Sauce
This cake is best served warm, fresh out of the oven. Just slice the cake into squares and drizzle the creamy butter sauce over each piece. You can also add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
how to store Warm Rhubarb Cake with Butter Sauce
Store any leftover cake in an airtight container at room temperature for a day or two. For longer storage, refrigerate the cake. The butter sauce can be kept in the fridge as well; just reheat it gently before serving.
tips to make Warm Rhubarb Cake with Butter Sauce
- Make sure to chop the rhubarb into small, even pieces for even distribution in the cake.
- If you prefer a sweeter cake, you can add more sugar to the batter.
- Always taste your rhubarb before using it. If it’s too tart, you can adjust the sugar levels in the cake.
variation (if any)
You can add different fruits to the recipe, such as strawberries or blueberries, along with the rhubarb. This mix will enhance the flavors and make the cake even more fun.
FAQs
1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw it and drain any excess water before adding it to the batter.
2. How do I know when the cake is done?
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean.
3. Can I substitute the milk for a non-dairy option?
Yes, you can use almond milk, oat milk, or any other non-dairy milk as a substitute for regular milk.
Enjoy making your Warm Rhubarb Cake with Butter Sauce! It’s a simple yet delicious dessert that everyone will love.
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Warm Rhubarb Cake with Butter Sauce
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines tart rhubarb with a creamy butter sauce, perfect for spring and summer occasions.
Ingredients
- 4 cups plain flour
- 2 cups white sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 cups rhubarb (cut into small pieces)
- 2 cups milk
- 6 tablespoons melted butter
- 1/2 cup butter (for the butter sauce)
- 1 cup granulated sugar (for the butter sauce)
- 3/4 cup whipping cream (for the butter sauce)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Mix together milk and melted butter until blended in another bowl.
- Combine the wet and dry ingredients, stirring gently until just mixed.
- Fold in chopped rhubarb evenly throughout the batter.
- Pour the batter into the prepared pan and bake for about 45 minutes or until golden brown and a toothpick comes out clean.
- Prepare the butter sauce by melting butter, sugar, and whipping cream over low heat until smooth.
- Serve the warm cake drizzled with the butter sauce.
Notes
Serve warm, optionally with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
