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Warm Rhubarb Cake with Butter Sauce Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Warm Rhubarb Cake with Butter Sauce is a delightful dessert featuring a tender, golden-baked cake generously studded with tart rhubarb pieces. Topped with a rich, creamy butter sauce, this recipe balances sweetness and tang perfectly, making it an ideal treat for family gatherings or cozy evenings.

Ingredients

Scale

Cake Ingredients

  • 4 cups plain flour
  • 2 cups white sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 cups rhubarb, cut into small pieces
  • 2 cups milk
  • 6 tablespoons melted butter

Butter Sauce Ingredients

  • 1/2 cup butter
  • 1 cup granulated sugar
  • 3/4 cup whipping cream

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it’s at the right temperature for baking the cake evenly.
  2. Prepare Pan: Grease a baking pan thoroughly with butter or cooking spray to prevent the cake from sticking during baking.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the plain flour, white sugar, baking powder, and salt until well combined and aerated.
  4. Combine Wet Ingredients: In a separate bowl, mix the milk with the melted butter until the mixture is smooth and homogenous.
  5. Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined, avoiding overmixing which can toughen the cake.
  6. Add Rhubarb: Fold the chopped rhubarb pieces carefully into the batter to distribute them evenly without breaking up the fruit.
  7. Bake Cake: Pour the batter into the prepared baking pan and bake for approximately 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Prepare Butter Sauce: While the cake bakes, melt the butter in a saucepan over medium heat. Add the granulated sugar and stir until it dissolves completely. Then whisk in the whipping cream and simmer gently until the sauce thickens slightly.
  9. Serve: Once baked, serve the warm rhubarb cake drizzled generously with the prepared butter sauce for a rich and comforting dessert experience.

Notes

  • Ensure rhubarb pieces are small and evenly cut to bake uniformly in the cake.
  • Do not overmix batter to maintain a light, tender crumb.
  • Use fresh rhubarb for the best tart flavor; frozen rhubarb may add excess moisture.
  • The butter sauce can be prepared ahead and gently reheated if needed.
  • This cake is best served warm but can be stored covered in the refrigerator for up to 3 days.

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Find it online: https://fastcookingfun.com/warm-rhubarb-cake-with-butter-sauce-recipe/