Rhubarb Cake with Butter Sauce

This cake was a big hit with my family—moist and tangy with the rhubarb, but the butter sauce brought it home! 

Rhubarb Cake with Butter Sauce

Ingredients:

For the cake: 1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 egg 1 teaspoon vanilla extract

1/2 cup milk 2 cups chopped rhubarb. (I added 1 ½ cups frozen raspberries-yum!)

For the butter sauce:

1/2 cup unsalted butter

1 cup granulated sugar

1/2 cup heavy cream

1 teaspoon vanilla extract Directions: Preheat the oven to 350°F and grease a 9-inch square baking pan.

In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together

1 cup sugar and 1/2 cup butter until light and fluffy.

Beat in the egg and vanilla extract. Gradually add the flour mixture to the creamed mixture alternately with the milk, starting and ending with the flour mixture.

Fold in the chopped rhubarb. Pour the batter into the prepared pan and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

For the butter sauce, combine 1/2 cup butter,

1 cup sugar, and the heavy cream in a saucepan over medium heat. Cook,

stirring, until the sugar is dissolved and the sauce is smooth. Remove from heat and stir in 1 teaspoon vanilla extract. Serve the warm cake drizzled with the butter sauce.