Rhubarb Cake with Butter Sauce – Moist and Tangy Delight

Serving: This cake is perfect served warm with the rich butter sauce, and it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. The butter sauce can be stored in the fridge for up to 1 week. Reheat the sauce before serving.

Variations:
Add Nuts: For some extra crunch, you can add chopped walnuts or pecans to the batter.

Vegan Option: Substitute the buttermilk with almond milk or coconut milk and use a plant-based butter for the sauce.

FAQ:
Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain it to avoid excess moisture in the cake batter.

Can I prepare this cake in advance?

Yes, you can make the cake ahead of time. Let it cool completely and store it covered at room temperature. Reheat the butter sauce before serving.

Enjoy the tangy goodness of Rhubarb Cake with Butter Sauce—it’s the perfect treat for any occasion!