Description
A tender, tangy springtime cake layered with rhubarb and crowned with a rich, buttery sauce that ties sweetness and depth together in one nostalgic bite. Perfect for cozy mornings or dessert gatherings.
Ingredients
4 cups all-purpose flour
2 cups white sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 cups rhubarb, chopped
2 cups milk
6 tablespoons melted butter
1/2 cup unsalted butter (cold for sauce)
1 cup granulated sugar (for sauce)
3/4 cup heavy whipping cream
Instructions
Preheat oven to 350°F (175°C)
Line a 9×13-inch pan with parchment paper
Whisk flour, sugar, baking powder, and salt in a bowl
In a separate bowl, mix milk, melted butter, and 1/2 tsp salt
Fold wet ingredients into dry until just combined
Add chopped rhubarb (fresh or thawed, drained) and mix gently
Pour batter into prepared pan
Bake 45 minutes or until golden and a toothpick inserted comes out clean
While cake cools, make butter sauce: melt cold butter in a saucepan over low heat
Whisk in granulated sugar until dissolved
Slowly add whipping cream, stirring constantly
Reduce heat to low and simmer 5 minutes until thickened
Serve warm cake topped with butter sauce
Notes
Use fresh rhubarb for best flavor; frozen works if fully thawed and drained
For a halal option, use plant-based milk and cream in the cake and sauce
Store leftovers refrigerated for up to 3 days
Serve with a dollop of whipped cream if desired
- Prep Time: 15
- Cook Time: 45
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American