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Rhubarb Cake With Butter Sauce

This rhubarb cake is a soft, moist treat packed with tangy rhubarb and topped with a decadent butter sauce. It’s easy to make, perfect for any occasion, and delivers the ultimate balance of sweet and tart flavors.
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Ingredients
  

  • 2 cups diced rhubarb
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • ½ cup unsalted butter
  • ½ cup heavy cream
  • 2 cups all-purpose flour
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt

Instructions
 

  • Preheat the oven – Set your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
  • Make the batter – Cream the butter and sugar until light and fluffy. Mix in the egg and vanilla. In a separate bowl, whisk the flour, baking soda, and salt. Alternate adding the dry ingredients and buttermilk to the butter mixture, stirring until just combined.
  • Add the rhubarb – Gently fold in the diced rhubarb, distributing it evenly.
  • Bake the cake – Pour the batter into the prepared dish and bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Let cool slightly.
  • Prepare the butter sauce – In a saucepan, melt butter over medium heat. Stir in sugar and heavy cream, cooking until smooth and slightly thickened. Remove from heat and mix in vanilla.
  • Serve – Slice the warm cake and drizzle with butter sauce.