1 1/2 cups dark brown sugar Packed tight into that measuring cup, of course.
1/2 cup butter That’s one stick; room temperature.
1 egg A big one.
1 tsp salt
1 tsp cinnamon or Fresh-ground if you can.
1/4 tsp nutmeg Fresh-grated of course.
1 tsp vanilla
1 cup buttermilk
1 tsp baking soda
2 cups all-purpose flour (10 oz by weight for the persnickety.)
8 oz rhubarb Fresh; sliced 1/8 in thick (Around 2 cups by volume using 2-3 stalks if I had to guess).
2 Tbsps demerara sugar For garnish.
8 oz rhubarb (Same as last time; around 2 cups by volume sliced 1/8 in thick).
4 oz strawberries 1/4 inch dice; about 6 medium berries.
1/3 cup sugar
1/8 tsp salt
2 Tbsps blush-style wine (Cranberry juice would do too.)
1. For the cake, preheat oven to 375F. In a stand mixer cream butter and brown sugar, then add egg, salt, cinnamon, nutmeg and vanilla and continue to beat on medium speed until the mixture lightens in color and in texture (about 2-3 minutes). Slow mixer to a stir; add buttermilk, baking soda and flour. Stir until integrated, then add the fresh rhubarb. Once the rhubarb is mixed in, spread the batter evenly into a lightly-greased 13×9 inch pan. Top with the demerara sugar and pop into the oven for 30 minutes or until a toothpick comes out clean. Let cool to room temperature before slicing.
2. For the sauce (and you can do this while the cake bakes), combine all ingredients into a small saucepan over medium heat. When the mixture just comes to a boil, reduce the heat to medium-low, and simmer for 10 minutes stirring occasionally so as to make sure it doesn’t burn. Sauce will thicken as it cools.
3. To serve, cut you a big ol’ slice of cake, set it next to a scoop of vanilla ice cream, and top it with the sauce.