Delightful Rhubarb Dessert with Butter Sauce (Print version)
Tender rhubarb cake served warm with a creamy butter sauce that softens the tart fruit and soaks into every slice.
# Ingredients:
For the rhubarb cake
01 -
1 1/2 cups (190 g) all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon fine salt
04 -
1/2 cup (113 g) unsalted butter, softened
05 -
1 cup (200 g) granulated sugar
06 -
1 large egg, room temperature
07 -
1 teaspoon vanilla extract
08 -
1/2 cup (120 ml) whole milk
09 -
2 cups (240 g) fresh rhubarb, chopped into 1/2-inch pieces
For the butter sauce
10 -
1/2 cup (113 g) unsalted butter
11 -
1 cup (200 g) granulated sugar
12 -
1/2 cup (120 ml) heavy cream
13 -
1 teaspoon vanilla extract
14 -
Pinch of salt
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment if you want cleaner slices.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
03 -
In a large bowl, beat the softened butter and sugar for 2-3 minutes until lighter and fluffy. Beat in the egg and vanilla.
04 -
Add half of the flour mixture, then the milk, then the remaining flour mixture. Stir gently after each addition just until no dry streaks remain.
05 -
Fold in the chopped rhubarb. Spread the batter evenly in the prepared pan and smooth the top.
06 -
Bake for 45-50 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 -
While the cake cools slightly, combine butter, sugar, heavy cream, and salt in a small saucepan. Cook over medium heat, stirring often, until smooth and lightly bubbling, 5-7 minutes. Remove from heat and stir in vanilla.
08 -
Cut the warm cake into squares and spoon warm butter sauce over each serving. Add vanilla ice cream or whipped cream if desired.
# Good to know:
01 -
Best served warm, about 15 minutes after baking.
02 -
Use only rhubarb stalks, not the leaves.
03 -
The sauce can be made up to 4 days ahead and reheated gently.