Description
Luscious rhubarb cake with butter sauce delights dessert enthusiasts with its tangy sweetness. Homemade comfort emerges through simple ingredients and classic baking techniques that will satisfy seasonal cravings.
Ingredients
Scale
- 2 cups (480 ml) chopped fresh rhubarb
- 2 cups (240 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 1 cup (240 ml) buttermilk
- ½ cup (113 g) unsalted butter (for cake)
- ½ cup (113 g) unsalted butter (for sauce)
- 1 cup (200 g) sugar (for sauce)
- ½ cup (120 ml) heavy cream
- 1 egg
- 1 tbsp vinegar or lemon juice (for buttermilk substitution)
- 1 cup (240 ml) milk (alternative for buttermilk)
- 1 tsp vanilla extract (for cake)
- 1 tsp vanilla extract (for sauce)
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Oven Preparation: Calibrate oven to 350F (175C) and thoroughly grease a rectangular baking dish with cooking spray to prevent sticking.
- Batter Creation: Cream sugar and butter until light and fluffy. Incorporate egg and vanilla, blending until smooth. In a separate bowl, combine flour, baking powder, and salt. Alternate adding dry ingredients and buttermilk to the butter mixture, mixing gently. Delicately fold rhubarb pieces throughout the batter, distributing evenly.
- Baking Process: Pour batter into prepared pan, smoothing the surface. Bake in preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top turns golden brown.
- Butter Sauce Preparation: In a small saucepan, combine butter, sugar, and heavy cream. Bring to a gentle boil, stirring constantly to prevent burning. Reduce heat and simmer for 3-5 minutes, developing a rich caramel flavor. Remove from heat and stir in vanilla extract.
- Serving Finale: Allow cake to cool slightly. Slice and plate individual servings, generously drizzling warm butter sauce over each piece. Optionally garnish with a dollop of whipped cream or a scoop of vanilla ice cream for an extra luxurious touch.
Notes
- Rhubarb Selection: Choose firm, bright red stalks without blemishes for the best flavor and texture. Younger, thinner stalks tend to be more tender and less stringy.
- Moisture Management: Pat rhubarb pieces dry before folding into batter to prevent excess liquid from making the cake soggy. Toss chopped rhubarb in a light dusting of flour to help prevent sinking.
- Baking Precision: Check cake doneness by inserting a toothpick near the center – it should come out clean with just a few moist crumbs. Avoid overbaking to maintain a moist, tender crumb.
- Sauce Smoothness: Stir butter sauce constantly to prevent burning and achieve a silky consistency. Remove from heat immediately when it reaches a gentle simmer to prevent separation or scorching.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 455
- Sugar: 37 g
- Sodium: 173 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 76 mg