A sweet and tangy dessert combining moist cake with flavorful rhubarb and a rich, buttery sauce.

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

2 cups rhubarb, chopped

1 tablespoon cornstarch

1/2 cup unsalted butter (for butter sauce)

1 cup heavy cream

1 cup powdered sugar

1 teaspoon vanilla extract (for butter sauce)

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Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
In a separate bowl, toss the chopped rhubarb with cornstarch to coat. Gently fold the rhubarb into the cake batter.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the butter sauce by melting the butter in a saucepan over medium heat. Stir in the cream and powdered sugar and bring to a simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in the vanilla extract.
Once the cake has cooled slightly, pour the warm butter sauce over the cake and serve.

For added crunch, try mixing in chopped walnuts or pecans with the rhubarb.

Consider adding a pinch of cinnamon or nutmeg to enhance the flavor.

If rhubarb is out of season, fresh berries like strawberries or blueberries are great alternatives.

For a vegan version, substitute vegan butter and use a flaxseed egg or another egg replacement.