Special Rhubarb Cake

This rhubarb cake with butter sauce is made with buttermilk, studded with fresh rhubarb, and baked with a sugary topping for a delicious spring dessert.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 356 Calories

Ingredients

• 2 cups all-purpose flour
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 cup buttermilk
• 2 tablespoons butter, softened
• 2 tablespoons melted butter
• 2 cups diced fresh rhubarb
• 0.5 cup butter
• 0.5 teaspoon baking soda
• 0.5 cup heavy whipping cream
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.25 cup white sugar
• 0.75 cup brown sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.

Step 2

Make cake: Beat together sugar and butter with an electric mixer in a large bowl until light and fluffy. Beat in egg until well combined.

Step 3

Mix together flour, baking powder, baking soda, and salt in a medium bowl; add flour mixture alternately with buttermilk to butter mixture, stirring just to combine. Fold in rhubarb just until incorporated; pour batter into the prepared pan.

Step 4

Make topping: Stir together flour, sugar, and melted butter in a small bowl until evenly moist; sprinkle over batter in the pan.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Step 6

Make sauce: Stir together brown sugar, butter, cream, and vanilla in a small saucepan over medium heat; bring to a boil and cook for 1 minute.

Step 7

Serve hot sauce over warm cake.