Warm Rhubarb Cake Butter Sauce (Print Version)
# Ingredients:
→ Cake Base
01 -
520 g plain flour
02 -
400 g white sugar
03 -
20 g baking powder
04 -
3 g salt
05 -
500 g rhubarb, diced
06 -
480 ml whole milk
07 -
90 ml melted butter
→ Butter Sauce
08 -
115 g unsalted butter
09 -
200 g granulated sugar
10 -
180 ml whipping cream
# Instructions:
01 -
Preheat oven to 175°C. In a large mixing bowl, whisk together the plain flour, white sugar, baking powder, and salt until thoroughly combined.
02 -
Add diced rhubarb, whole milk, and melted butter to the dry mixture. Stir just until the batter is evenly combined, taking care not to overmix.
03 -
Pour the batter into a greased 23 x 33 cm baking dish, spreading it evenly with a spatula. Bake for approximately 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly.
04 -
While the cake cools, combine unsalted butter, granulated sugar, and whipping cream in a heavy saucepan. Bring to a gentle boil over medium heat, stirring frequently. After reaching a boil, continue to stir and cook for 1 minute. Remove from heat and let the sauce cool slightly.
05 -
Cut the cake into portions and serve warm, drizzled generously with the butter sauce. Reheat sauce if needed before serving.
# Notes:
01 -
If using frozen rhubarb, thaw and drain excess liquid before adding to the batter.