Ingredients:
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 4 cups rhubarb, diced (fresh or frozen)
- 2 cups milk
- 6 tablespoons butter, melted
- ½ cup (1 stick) butter
- 1 cup sugar
- ¾ cup heavy cream
Directions:
- Preheat your oven to 350°F.
- In a big bowl, mix together the flour, sugar, baking powder, and salt until it’s all blended well. Toss in the diced rhubarb, milk, and melted butter, stirring gently until everything’s just mixed.
- Grease a 9 x 13 inch baking pan and pour the batter into it.
- Let it bake in the preheated oven for about 45 minutes. You’ll know it’s done when a toothpick stuck into the center comes out clean.
- Take the cake out of the oven and let it cool down to room temperature, so it can really soak in all those flavors.
- In a saucepan, melt the butter and mix it with the sugar and heavy cream. Bring it to a gentle boil over medium heat, stirring all the time. Let it bubble away for about a minute to get all those flavors mingling. Then take it off the heat and let it cool down just a bit.
- Slice up the cooled cake into nice big pieces and pour that warm, velvety Butter Sauce over each one. If the sauce cools down too much, just warm it up again gently on the stove or in the microwave. Enjoy!