📖 Instructions

1. Let's get started! First things first, preheat your oven to 350°F (175°C). Grab your 9x13 inch baking pan and give it a good greasing and flouring. This helps the cake slide out without sticking. Nobody wants a cake that falls apart!
2. Now, in a larger mixing bowl, cream together the softened butter and granulated sugar until it's light and fluffy. This might take a few minutes, but trust me, it's worth it. It’s the foundation for a tender cake. If your butter is too cold, the creamed mixture won't be fluffy.
3. Next, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, stir in the vanilla extract for that extra hint of flavor. I use high-quality vanilla; it makes all the difference, I think.
4. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour. Nobody wants pockets of baking powder in their cake! Think of it as insurance for a perfectly risen cake.
5. Time to add the dry ingredients to the wet ingredients. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined. Be careful not to overmix; overmixing can lead to a tough cake. It should still have small pockets of unmixed flour.
6. Gently fold in the chopped rhubarb. Make sure the rhubarb is evenly distributed throughout the batter. This is where the magic happens, adding that delightful tartness to balance the sweetness of the cake.
7. Pour the batter into the prepared baking pan and spread it evenly. Pop it into the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, ovens vary!
8. While the cake is baking, let's make that luscious butterscotch sauce. In a medium saucepan, combine the butter, brown sugar, corn syrup, and heavy cream. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Once it starts simmering, let it cook for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Don’t be afraid to give it a taste-test. I always do!
9. Remove the cake from the oven and let it cool in the pan for about 10 minutes before inverting it onto a serving plate. You don’t want it to fall apart! Be patient, this is important.
10. Finally, drizzle that warm, decadent butterscotch sauce over the cake. Let it soak in a bit before slicing and serving. And there you have it – a Butterscotch Rhubarb Butter Cake that’s sure to impress! You can also dust powdered sugar on top.
11. If your butterscotch sauce is too thick, add a tablespoon of cream or milk at a time while stirring constantly over low heat until you reach the desired consistency.