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Moist Rhubarb Cake with Butter Sauce

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A nostalgic Moist Rhubarb Cake drizzled with rich butter sauce, perfect for those with gluten sensitivities.

Ingredients

Scale
  • 2 cups rhubarb, chopped
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten-free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • For the Butter Sauce:
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Mix together the rhubarb and sugar in a bowl and set aside.
  3. Cream the butter in another bowl until smooth.
  4. Add the eggs and vanilla extract to the creamed butter and beat well.
  5. Combine the flour, baking powder, and salt in a separate bowl.
  6. Gradually add the flour mixture to the butter mixture, alternating with the milk, until well combined.
  7. Fold in the rhubarb mixture gently until evenly distributed.
  8. Pour the batter into a greased baking pan.
  9. Bake for 30-35 minutes or until a toothpick comes out clean.
  10. Melt the butter in a saucepan for the butter sauce.
  11. Whisk in powdered sugar and vanilla until smooth.
  12. Serve the cake warm drizzled with butter sauce, and enjoy!

Equipment

Notes

Use certified gluten-free ingredients to ensure safety for individuals with celiac disease or gluten sensitivities.

Nutrition

Find it online: https://www.glutenfreez.com/rhubarb-cake-with-butter-sauce/