Ingredients
Scale
- 2 cups fresh rhubarb, diced
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup melted butter or neutral oil
- 1/2 cup butter (for sauce)
- 1 cup sugar (for sauce)
- 1/2 cup heavy cream or half and half
- 1 teaspoon vanilla (for sauce)
- Pinch of salt (for sauce)
Instructions
- Preheat the oven and grease a square pan.
- Mix the dry ingredients in a bowl.
- Add the wet ingredients and stir until just combined.
- Fold in the diced rhubarb.
- Pour the batter into the prepared pan and bake until golden.
- For the sauce, melt butter in a saucepan.
- Add sugar and cream, stir until dissolved.
- Simmer for a couple of minutes, then add vanilla and salt.
- Serve warm sauce over cake slices.
Notes
This cake can be stored at room temperature for a day or refrigerated for up to 4 days. The warm butter sauce can be reheated gently if thickened.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg