Rhubarb Cake with Butter Sauce – Moist and Tangy Delight

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, followed by the vanilla extract and buttermilk, mixing until well combined.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Add the Rhubarb:

Gently fold in the diced rhubarb into the batter, ensuring it’s evenly distributed.

Pour the batter into the prepared baking dish, spreading it out evenly and smoothing the top.

Bake the Cake:

Bake the cake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool slightly while you prepare the butter sauce.

Make the Butter Sauce:

In a small saucepan over medium heat, combine the butter, sugar, and heavy cream. Bring to a gentle boil, stirring constantly. Let it simmer for 2–3 minutes to thicken.

Remove from heat and stir in the vanilla extract.

Serve:

Cut the cake into squares and drizzle the warm butter sauce generously over each piece. Best enjoyed warm.

Serving and Storage Tips: