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 and Prepare: Begin by preheating your oven to 350°F. In a spacious bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Introduce the diced rhubarb, milk, and melted butter into the mixture, stirring gently until just incorporated.
Bake to Perfection: Grease a 9 x 13 inch baking pan and pour the batter into it. Allow it to bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center emerges clean and crumb-free.
Cooling Grace: Once baked, remove the cake from the oven and let it cool to room temperature, allowing its flavors to settle and intensify.
Crafting the Butter Sauce: In a sturdy saucepan, combine the butter, sugar, and heavy cream. Bring this heavenly mixture to a gentle boil over medium heat, stirring consistently. Let it bubble for about a minute, ensuring a harmonious blend of flavors. Remove from heat and let it cool slightly.
Serving: Slice the cooled cake into generous portions and lavishly drizzle each piece with the warm, velvety Butter Sauce. Should the sauce need reheating, simply warm it gently on the stove or in the microwave.
Cooking Stats:
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 2 hours
Servings: 15