Warm Rhubarb Cake Butter Sauce (Print Version)
# Ingredients:
→ Cake Base
01 -
500 g rhubarb, diced
02 -
400 g white sugar
03 -
520 g plain flour
04 -
3 g salt
05 -
20 g baking powder
06 -
90 ml melted butter
07 -
480 ml whole milk
→ Butter Sauce
08 -
180 ml whipping cream
09 -
115 g unsalted butter
10 -
200 g granulated sugar
# Instructions:
01 -
Slice up the cake and pour the warm butter sauce right over each piece. You might want to rewarm the sauce if it cools down before serving.
02 -
Pop the unsalted butter, sugar, and cream into a heavy pan. Keep stirring often while it heats up on medium. Once you see it bubbling, let it cook another minute, stirring all the way. Take it off the heat and let it chill for a moment.
03 -
Pour your batter into a buttered baking dish (23 x 33 cm works great) and use a spatula to spread it out. Let it bake around 45 minutes. Poke the middle with a toothpick—if it comes out clean, you're set. Take it out and give it a few minutes to cool off.
04 -
Now pour in the melted butter, milk, and chopped rhubarb to the dry mix. Just fold everything together until the batter looks even—don't go overboard with the stirring.
05 -
Fire up the oven to 175°C first. Grab your biggest mixing bowl and toss in salt, flour, sugar, and baking powder. Whisk everything until it all looks mixed up together.
# Notes:
01 -
Using frozen rhubarb? Make sure to thaw it out and drain it before mixing into your batter.