If you’re craving a dessert that perfectly balances nostalgic charm with a burst of bright, tangy flavor, then Rhubarb Cake with Butter Sauce might just become your new obsession. Imagine a tender, vanilla-scented cake studded with tart chunks of rhubarb, all crowned with a luscious, velvety butter sauce that seeps into every bite. Whether you’re celebrating spring’s first rhubarb haul or simply after a showstopping finale to a cozy meal, this classic treat brings comfort and delight to the table. Once you try Rhubarb Cake with Butter Sauce, there’s simply no going back!
Ingredients You’ll Need
The wonderful news is that making Rhubarb Cake with Butter Sauce takes nothing more than a handful of pantry favorites and garden-fresh rhubarb. Each ingredient has a part to play—bringing tenderness, subtle tang, golden color, and that signature buttery finish you’ll be dreaming about long after the last crumb is gone.
- All-purpose flour: The trusty foundation for a soft, tender crumb that soaks up the butter sauce perfectly.
- Baking soda: Provides just the right lift, making the cake rise beautifully and stay light.
- Salt: A pinch is all it takes to enhance every sweet and tart note.
- Granulated sugar: Balances the tartness of rhubarb and sweetens both cake and butter sauce.
- Egg: Binds the ingredients and gives the cake richness and structure.
- Buttermilk: Adds tanginess and keeps the crumb incredibly moist.
- Fresh rhubarb: The star ingredient—pick stalks that are crisp and vibrantly colored for the freshest flavor.
- Vanilla extract: Rounds out the flavors and gives warm, aromatic undertones to both cake and sauce.
- Unsalted butter: Essential for that silky, decadent butter sauce.
- Heavy cream: Makes the sauce thick, rich, and irresistible.
How to Make Rhubarb Cake with Butter Sauce
Step 1: Prep Your Pan and Oven
Begin your journey to rhubarb bliss by preheating your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish—this not only ensures easy release, but it also helps the edges caramelize ever so slightly. A well-prepped dish sets the stage for a perfectly baked cake.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, salt, and sugar. This blends the leavening evenly into the flour, guaranteeing a cake that rises just right and offers a sweetly balanced foundation for those zingy chunks of rhubarb.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the egg and buttermilk until just combined, then stir in the vanilla extract. This mixture is what infuses the cake with rich flavor, gentle tang, and that signature moistness every good rhubarb cake deserves.
Step 4: Bring It Together
Pour the wet ingredients into the bowl of dry ingredients. Gently stir with a spatula until almost combined—remember, a light hand is key to a tender crumb. Fold in the diced rhubarb last, ensuring it’s distributed evenly but not over-mixed.
Step 5: Bake the Cake
Spread the batter into your prepared baking dish, smoothing the top with the back of your spatula. Slide it into the oven and bake for 35 to 40 minutes. The cake is ready when the top is golden and a toothpick inserted in the center comes out clean, with maybe a few moist crumbs attached.
Step 6: Prepare the Butter Sauce
While the cake bakes and the kitchen fills with sweet aromas, start on the star topping. In a small saucepan over medium heat, combine the butter, heavy cream, and sugar. Bring to a gentle boil, stirring often, then reduce the heat and simmer for 5 to 7 minutes. You’ll know it’s ready when the sauce thickens slightly. Take it off the heat and stir in the vanilla for a luscious, silky finish.
Step 7: Serve and Enjoy
Cut the warm cake into generous slices and plate them up. Pour the warm butter sauce over each piece and watch it soak in—this is the magic moment that makes Rhubarb Cake with Butter Sauce so unforgettable!
How to Serve Rhubarb Cake with Butter Sauce
Garnishes
Top your slices with a dusting of powdered sugar, a dollop of whipped cream, or even a few finely chopped pistachios for a pop of color and crunch. Fresh mint or extra rhubarb slices can add a pretty, finishing touch that makes every serving inviting and special.
Side Dishes
Rhubarb Cake with Butter Sauce is rich and generous all on its own, but it pairs delightfully with a scoop of vanilla ice cream or tangy Greek yogurt. For spring brunches, serve alongside fresh berries or a light fruit salad to keep things bright and balanced.
Creative Ways to Present
If you’re hosting, try cutting the cake into small squares and drizzling each with warm butter sauce in individual ramekins for an elegant, party-ready presentation. Alternatively, stack layers of cake with sauce and berries for a rustic-but-chic trifle-style dessert.
Make Ahead and Storage
Storing Leftovers
Leftover Rhubarb Cake with Butter Sauce keeps beautifully in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Store the remaining butter sauce in a separate container to keep it silky and fresh for drizzling just before serving.
Freezing
If you want to make things truly easy, you can freeze slices of the cake (without the sauce) individually wrapped and sealed in a freezer-safe bag for up to 2 months. The sauce is best made fresh, but you can freeze it as well—the texture may be slightly less silky when reheated, but the flavor is just as dreamy.
Reheating
When you’re ready for another bite, simply warm the cake in the microwave for 10–15 seconds per slice. Gently reheat the butter sauce in a small saucepan or microwave until just pourable, then drizzle generously over your warmed cake. It will taste like it was made moments ago.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Just be sure to thaw and drain the rhubarb thoroughly before folding it into the batter. This prevents the cake from becoming watery and ensures an even bake.
How do I know when the cake is done?
The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden and spring back lightly to the touch.
What if I don’t have buttermilk?
No worries—you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it stand for 5 minutes, then use it in place of buttermilk in the recipe.
Can I add nuts or spices to the batter?
Definitely! Chopped pecans or walnuts add wonderful crunch, and a pinch of cinnamon or cardamom will bring a subtle spice note that pairs beautifully with the rhubarb.
Is Rhubarb Cake with Butter Sauce good at room temperature?
It’s delicious at room temperature, though best when the sauce is warmed and the cake is slightly heated. If serving later, store the sauce and cake separately and assemble just before eating for the best texture and flavor.
Final Thoughts
Rhubarb Cake with Butter Sauce is the sort of recipe that wins hearts and disappears fast at every gathering. It’s easy enough for everyday baking, yet special enough to impress even your toughest dessert critics. Dive in and treat yourself—you’ll be so glad you did!
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Rhubarb Cake with Butter Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet and tangy flavors with this Rhubarb Cake topped with a luscious Butter Sauce. A perfect treat for any occasion!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 egg
- 1 cup buttermilk
- 2 cups diced fresh rhubarb
- 1 teaspoon vanilla extract
For the Butter Sauce:
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Heat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the Cake Batter: In a large bowl, mix flour, baking soda, salt, and sugar. In another bowl, whisk egg, buttermilk, and vanilla. Combine wet and dry ingredients, then fold in rhubarb. Pour batter into the dish and bake for 35–40 minutes.
- Make the Butter Sauce: In a saucepan, simmer butter, cream, and sugar until slightly thickened. Stir in vanilla.
- Serve: Drizzle warm butter sauce over slices of rhubarb cake and enjoy!
Notes
- This cake is best enjoyed warm or at room temperature.
- Enhance the flavor with nuts or a dash of cinnamon.
- Frozen rhubarb can be substituted; thaw and drain before use.
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 360
- Sugar: 31 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
