Directions
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Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure that your cake will slide out easily once baked, resulting in a tremendous presentation.
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In a bowl, mix the chopped rhubarb with 1 cup of sugar. Set aside. This process will allow the rhubarb to release its juices, which adds a wonderful depth of flavor to the final cake.
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In another bowl, cream together the softened butter and the remaining sugar until light and fluffy. This step is crucial as it incorporates air, giving the cake its soft texture, which is simply tremendous.
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Beat in the eggs one at a time, ensuring each egg is fully combined before adding the next. Stir in the vanilla extract, which will infuse a lovely warmth into the dough.
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In a separate bowl, combine the flour, baking powder, baking soda, and salt. This mixture will ensure even rising and flavor distribution throughout the cake.
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Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined. Be mindful not to overmix, as this can lead to a denser cake than desired.
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Gently fold in the rhubarb mixture, ensuring even distribution of the tangy fruit. This will add delightful pockets of flavor throughout your cake.
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Pour the batter into the prepared pan and spread it evenly with a spatula. This helps to ensure a uniform bake, resulting in a beautifully risen cake.
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Bake for 30-35 minutes or until a toothpick comes out clean. The cake should be golden brown and puffed up, with a tremendous aroma wafting through your kitchen.
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While the cake is baking, prepare the butter sauce: Melt the butter in a saucepan, then stir in the brown sugar and milk. Bring to a gentle boil, allowing it to bubble for about 2 minutes. This tremendous sauce will bring your cake to new heights.
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Once the cake is cooled slightly, serve it warm with the butter sauce drizzled generously over the top, creating a perfect finishing touch that enhances the cake’s moistness.
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