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–+ servings
Serine Milo

Warm Rhubarb Cake with Butter Sauce

A comforting dessert that combines the tartness of rhubarb with a moist cake and a rich butter sauce, perfect for springtime celebrations.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the cake
  • 2 cups rhubarb, chopped (fresh or frozen) Fresh or frozen rhubarb can be used.
  • 1 cup granulated sugar
  • 1 large egg Can be substituted with a flax egg for a vegan option.
  • 1 cup buttermilk Can substitute with milk + 1 tbsp vinegar.
  • 1/2 cup unsalted butter, melted Use coconut oil for a dairy-free version.
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
For the butter sauce
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, melt the butter and stir in the granulated sugar until well-blended.
  3. Beat in the egg until the mixture is smooth.
  4. Gently whisk in the buttermilk and vanilla extract.
  5. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  6. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  7. Fold in the chopped rhubarb carefully.
  8. Pour the thick batter into a greased 9x13 inch baking pan and smooth the top.
Baking
  1. Bake for about 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Butter Sauce Preparation
  1. In a small saucepan over medium heat, melt the butter, brown sugar, and heavy cream together, stirring gently until the sugar is fully dissolved.
  2. Bring to a slow boil and then let it simmer for about 2-3 minutes until it thickens slightly.
Serving
  1. Once the cake is out of the oven and has cooled for a few minutes, drizzle the butter sauce generously over the top.
  2. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 17gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 30g

Notes

Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat before serving. This recipe can be made ahead without the butter sauce.

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