Special Rhubarb Cake

This delicious and moist cake is studded with fresh rhubarb and served with a brown sugar and vanilla cream sauce.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 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 oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.

Step 2

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

Step 3

Beat 2 tablespoons softened butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture.

Step 4

Mix 2 cups flour, baking powder, baking soda, and salt in a bowl; add flour mixture alternately with buttermilk, to the butter mixture, stirring just to combine into a batter. Fold rhubarb into the batter just until incorporated; pour into prepared pan.

Step 5

Stir 2 tablespoons melted butter, 1/4 cup flour, and 1/4 cup white sugar together in a bowl until evenly moist; sprinkle over the batter.

Step 6

Stir 1/2 cup butter, brown sugar, cream, and vanilla together in a saucepan over medium heat; bring to a boil and cook for 1 minute. Serve sauce immediately with the warm cake.