It’s Rhubarb Season!

Whenever I think of Rhubarb I am taken back to my childhood, living in a town of 40 people with many rhubarb plants in our yard. Summer meant carrying a bowl of sugar to the garden, breaking off a stalk of rhubarb, brushing off the dirt and sitting down to dunk the stalk in the sugar and eating. Nothing better than right out of the garden.

Now I need to rely on the grocery store but I still think of my youth when I am working with rhubarb. I would make something with rhubarb everyday if I could. When I saw this recipe by ‘Chocolate With Grace’ on Facebook I knew I had to try it and I was not disappointed! The butter cream sauce is my new bowl of sugar for dipping. 🙂

AND this is the easiest cake I have ever made. I was skeptical when the ingredient list did not include eggs but no worries. Here is the recipe. Chop a little extra rhubarb like I did (both for in the cake and to heap on top) because hey, you really cannot have too much rhubarb!

Enjoy! 

Rhubarb Cake with Butter Sauce

Ingredients

For the cake

  • 4 cups all-purpose flour
  • 2 cups granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 cups rhubarb diced (see note below about using frozen rhubarb)
  • 2 cups milk
  • 6 tablespoons butter melted

For the butter sauce

  • 1/2 cup 1 stick butter
  • 1 cup sugar
  • 3/4 cup heavy cream

Instructions

  • Preheat oven to 350° F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the diced rhubarb, milk and melted butter. Stir just until combined.
  • Pour the batter into a greased 9 x 13 inch baking pan. Bake for 45 minutes or until a toothpick inserted comes out clean.
  • Remove from the oven and cool
  • To make the butter sauce, combine the butter sugar and cream in a heavy saucepan. Bring to a boil over medium heat and boil for 1 minute stirring frequently. Remove from heat and let cool slightly.
  • To serve, cut pieces of cake and serve with a generous amount of warm butter sauce. The sauce can be gently reheated on the stove or in the microwave if necessary.

Notes

To use frozen rhubarb: thaw the rhubarb first and let any excess liquid drain off. Don’t squeeze any liquid out, just drain what naturally thaws out of the rhubarb.

Tangy Sweet Rhubarb Cake with Butter Sauce