 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
|
Delicious, moist rhubarb cake, served with a caramel, brown sugar sauce. Ingredients:
cake |
2 tablespoons butter, softened |
1 cup white sugar |
1 egg |
2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
2 cups diced fresh rhubarb |
topping |
2 tablespoons melted butter |
1/4 cup all-purpose flour |
1/4 cup white sugar |
sauce |
1/2 cup butter |
3/4 cup brown sugar |
1/2 cup heavy whipping cream |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.
2. Beat 2 tablespoons softened butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture.
3. Mix 2 cups flour, baking powder, baking soda, and salt in a bowl; add flour mixture alternately with buttermilk, to the butter mixture, stirring just to combine into a batter. Fold rhubarb into the batter just until incorporated; pour into prepared pan.
4. Stir 2 tablespoons melted butter, 1/4 cup flour, and 1/4 cup white sugar together in a bowl until evenly moist; sprinkle over the batter.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
6. Stir 1/2 cup butter, brown sugar, cream, and vanilla together in a saucepan over medium heat; bring to a boil and cook for 1 minute. Serve sauce immediately with the warm cake.
|
|