Ingredients
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups fresh rhubarb, chopped
- 2 cups milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
For the butter sauce:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix the flour, sugar, baking powder, and salt. Gently fold in the chopped rhubarb.
- In another bowl, whisk together milk, melted butter, eggs, and vanilla. Pour into the dry ingredients and stir until combined.
- Spread the batter evenly in the prepared baking dish and bake for 45–50 minutes, until a toothpick inserted in the center comes out clean.
- While the cake bakes, make the butter sauce: melt butter in a saucepan over medium heat, stir in sugar and cream, simmer for about 5 minutes until slightly thickened, then remove from heat and stir in vanilla.
- Serve the cake warm with butter sauce poured over the top.
Notes
- Add a teaspoon of cinnamon to the cake batter for extra warmth.
- Mix in chopped walnuts or pecans for texture.
- For a lighter version, skip the butter sauce and dust the cake with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
