2 cups granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 cups rhubarb diced (see note below about using frozen rhubarb)
2 cups milk
6 tablespoons butter melted
For the butter sauce:
1/2 cup 1 stick butter
1 cup sugar
3/4 cup heavy cream
Preheat oven to 350° F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the diced rhubarb, milk and melted butter. Stir just until combined. Pour the batter into a greased 9 x 13 inch baking pan. Bake for 45 minutes or until a toothpick inserted comes out clean. Remove from the oven and cool. To make the butter sauce, combine the butter sugar and cream in a heavy saucepan. Bring to a boil over medium heat and boil for 1 minute stirring frequently. Remove from heat and let cool slightly. To serve, cut pieces of cake and serve with a generous amount of warm butter sauce. The sauce can be gently reheated on the stove or in the microwave if necessary. To use frozen rhubarb: thaw the rhubarb first and let any excess liquid drain off. Don’t squeeze any liquid out, just drain what naturally thaws out of the rhubarb.