Ingredients
Scale
- 2 cups granulated sugar
- 6 tbsp unsalted butter (melted)
- 2 cups milk (whole milk preferred)
- 4 tsp baking powder
- ½ tsp salt
- 4 cups all-purpose flour
- 4 cups rhubarb (cut into ½-inch pieces)
- For the sauce: ½ cup unsalted butter, ¾ cup whipping cream, 1 cup granulated sugar
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan.
- Whisk flour, sugar, baking powder, and salt together in a large bowl.
- Add rhubarb, milk, and melted butter. Stir until just combined; do not overmix.
- Pour batter into prepared pan and spread evenly.
- Bake 45–60 minutes or until toothpick comes out clean. Cool slightly.
- For the butter sauce, combine butter, sugar, and cream in a saucepan. Bring to boil over medium heat, stirring frequently. Boil 1 minute, remove from heat, cool slightly.
- Cut cake into pieces and drizzle each piece with warm butter sauce before serving.
Notes
- Can bake cake ahead and reheat individual servings with butter sauce.
- Fresh or frozen rhubarb works; toss frozen rhubarb with a bit of flour if using to prevent excess moisture.
- Store cake in airtight container at room temp for 2 days, sauce separately in fridge up to 5 days.
- Freeze cake without sauce for up to 3 months.
- Prep Time: 15–20 minutes
- Cook Time: 45–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian