The tartness of rhubarb is the perfect contrast to this rich, buttery sauce.
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2 1/2 cups all-purpose flour
1 cup sugar
1 cup milk
3 tablespoons Land O Lakes® Butter, melted
2 teaspoons baking powder
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups coarsely chopped fresh or frozen rhubarb
2/3 cup sugar
1/2 cup Land O Lakes® Heavy Whipping Cream
1/3 cup Land O Lakes® Butter
Heat oven to 350°F. Grease 8-inch square baking pan; set aside.
Combine all cake ingredients except rhubarb in bowl. Stir in rhubarb. Pour into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean.
Combine all sauce ingredients in 1-quart saucepan. Cook over medium heat, stirring often, 5-7 minutes or until mixture comes to a full boil. Reduce heat to low; continue cooking 5 minutes. Serve warm sauce over cake.
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