Description
A comforting dessert featuring tart rhubarb balanced with a rich butter sauce, perfect for any spring gathering.
Ingredients
- 4 cups of chopped fresh rhubarb
- 1 ½ cups of granulated sugar
- 2 cups of all-purpose flour
- 1 tsp of baking powder
- ½ tsp of salt
- ½ cup of unsalted butter, melted
- 3 large eggs
- 1 tsp of vanilla extract
- 1 cup of milk
Instructions
- Preheat the oven to 350°F. Prepare a 9×13-inch baking dish by greasing it or lining it with parchment paper.
- Toss the chopped rhubarb with 1 cup of sugar in a bowl and set aside.
- In another bowl, sift together the flour, baking powder, and salt.
- In a larger bowl, combine the melted butter, remaining sugar, eggs, vanilla extract, and milk. Mix until well blended.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the rhubarb until evenly distributed.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before serving with warm butter sauce.
Notes
For a zesty twist, add citrus zest. Store leftover cake in an airtight container for up to three days.
