4 cups all-purpose flour

2 cups granulated sugar

4 teaspoons baking powder

1/2 teaspoon salt

4 cups diced rhubarb (fresh or frozen and thawed)

2 cups milk

6 tablespoons melted butter

Butter Sauce:

1/2 cup (1 stick) butter

1 cup sugar

3/4 cup heavy cream


Instructions . . .

        Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.

         In a large bowl, whisk together flour, sugar, baking powder, and salt. Add diced rhubarb, milk, and melted butter. Stir just until combined.

        Pour the batter into the prepared pan. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.

        To make the butter sauce: In a saucepan, combine butter, sugar, and heavy cream. Bring to a boil over medium heat, boil for 1 minute while stirring frequently. Let cool slightly.

        Serve the cake warm with a generous drizzle of the warm butter sauce.