Description
A delightful dessert that combines tart rhubarb with a creamy butter sauce, perfect for spring and summer occasions.
Ingredients
Scale
- 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