Rhubarb Cake with Butter Sauce Recipe
Rhubarb Cake with Butter Sauce is the kind of homespun dessert that wins hearts in just one bite. If you’ve never had this treat, imagine a tender, slightly tangy cake with pockets of juicy rhubarb, all drenched in a silky, golden butter sauce that soaks right in. It’s comfort food at its sweetest, perfect for gathering around the table with family or surprising neighbors with a homemade delight. Whether it’s rhubarb season or you’re working with frozen, this simple recipe transforms a humble stalk into something you’ll crave year-round.
Ingredients You’ll Need
Every bite of this Rhubarb Cake with Butter Sauce is all about familiar, honest ingredients working together. Trust me, each one plays an essential role—some add brightness, others richness, and together, they make a cake that’s both balanced and beautifully old-fashioned. Here’s what you’ll need and why:
- Fresh rhubarb (2 cups, diced): Rhubarb gives the cake its signature tart bite and a lovely blush of color—be sure to dice evenly for even baking.
- Granulated sugar (1 cup for cake, 1 cup for sauce): This adds sweetness to balance the tart rhubarb and helps the cake develop a tender crumb.
- Brown sugar (1/2 cup, packed): Lends a warm, molasses depth and subtle caramel flavor to the cake.
- Unsalted butter (1/2 cup for cake, 1/2 cup for sauce): The backbone of richness—use room temperature for easy creaming in the cake, and melt for the sauce.
- Large egg (1): Adds structure and moisture, binding everything together for a soft slice.
- Vanilla extract (1 teaspoon for cake, 1 teaspoon for sauce): A touch of vanilla rounds out flavors in both the cake and the glossy sauce.
- Buttermilk (1 cup): Its tang enhances the rhubarb while keeping the crumb delicately tender and moist.
- All-purpose flour (2 cups): The sturdy base of the cake—sift for extra lightness if you wish.
- Baking soda (1 teaspoon): Works with the buttermilk to make the cake rise beautifully.
- Salt (1/2 teaspoon): Just enough to balance sweetness and deepen the overall flavor.
- Heavy cream (1/2 cup, for sauce): This is what makes the butter sauce so lush and almost custardy.
How to Make Rhubarb Cake with Butter Sauce
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously—this helps the cake release easily and ensures a lovely golden crust. Setting up your oven and pan from the start makes the rest of the process a breeze.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This step is crucial for a soft, airy cake, so don’t rush—it usually takes about 2–3 minutes with a hand mixer.
Step 3: Add the Egg and Vanilla
Crack in the large egg, then pour in the vanilla extract. Beat again until everything is fully incorporated—the batter will look creamy and smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the leavening agent and salt are distributed evenly throughout the flour for an even crumb.
Step 5: Mix Wet and Dry Ingredients Alternately with Buttermilk
Add the dry ingredients to your creamed mixture in thirds, alternating with buttermilk. Begin and end with the flour mixture. Gently mix just until the batter comes together—this keeps your cake tender, not tough!
Step 6: Fold in the Rhubarb
Use a spatula to fold in the diced rhubarb. Be gentle so you don’t mash the pieces—you want little bursts of tartness throughout the cake.
Step 7: Bake
Spread the batter evenly into your prepared baking pan. Slide it into your oven and bake for 40 to 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The kitchen will smell irresistible!
Step 8: Make the Butter Sauce
While the cake bakes, make your show-stopping butter sauce. In a small saucepan, combine the butter, heavy cream, and sugar. Stir constantly over medium heat until the sugar melts and the sauce is smooth and hot, but not boiling. Remove from the heat and stir in the vanilla extract for that perfect finishing touch.
Step 9: Serve
Cut the freshly-baked cake into slices and, while still warm, drizzle generously with the rich butter sauce. The sauce seeps in, making every bite pure comfort. Enjoy right away for the ultimate experience!
How to Serve Rhubarb Cake with Butter Sauce
Garnishes
A classic drizzle of the warm butter sauce is all you truly need, but for a special touch, a sprinkle of powdered sugar or a scattering of fresh berries elevates both look and flavor. Fresh mint or a dollop of lightly sweetened whipped cream can also add a festive flair, especially for gatherings or special occasions.
Side Dishes
Rhubarb Cake with Butter Sauce pairs beautifully with a simple scoop of vanilla ice cream, as the cold creaminess plays off the warm, buttery sauce. If you prefer a lighter contrast, try serving with Greek yogurt or crème fraîche—both cut the sweetness just enough and complement the cake’s tangy notes.
Creative Ways to Present
You can elevate this dessert by cutting the cake into individual squares and plating each with a pool of butter sauce for an elegant touch. Alternatively, serve family-style straight from the pan with plenty of sauce in a small pitcher for everyone to pour themselves. For brunch, try layering cubes of cake and sauce in glass jars as parfaits—it’s fun, portable, and perfect for picnics or potlucks!
Make Ahead and Storage
Storing Leftovers
To keep your Rhubarb Cake with Butter Sauce tasting fresh, cover the cooled cake tightly with plastic wrap or transfer to an airtight container. It’ll stay moist at room temperature for up to two days, or refrigerated for up to five days. Store the sauce separately in a sealed jar in the fridge.
Freezing
This cake freezes well! Once completely cooled, cut into squares, wrap them individually, and store in a freezer bag for up to two months. The butter sauce can also be frozen in a small airtight container—just give it a good stir after thawing.
Reheating
To enjoy leftovers, simply microwave slices for about 15–20 seconds to bring back that just-baked warmth. For the butter sauce, reheat gently on the stove or in the microwave in short bursts, stirring often until smooth and pourable. Avoid overheating to prevent the sauce from separating.
FAQs
Can I use frozen rhubarb in this Rhubarb Cake with Butter Sauce?
Absolutely! If you’re using frozen rhubarb, just remember to thaw it completely and drain off any excess liquid before folding it into your batter. This keeps the cake from becoming too soggy and ensures the texture stays tender.
Do I have to use buttermilk, or are there substitutes?
Buttermilk gives this cake its signature tang and tender crumb, but if you don’t have any, you can use regular milk with a splash of lemon juice or vinegar—just let it sit for a few minutes to curdle slightly before using.
Is the butter sauce necessary, or can I serve the cake plain?
While the cake is delicious on its own, the butter sauce really transforms it into something extraordinary. If you prefer, you can skip or simply dust the cake with powdered sugar, but for the classic Rhubarb Cake with Butter Sauce experience, the sauce is a must!
How can I tell when the cake is done baking?
Start checking at around 40 minutes—a toothpick inserted in the center should come out clean or with just a few moist crumbs attached. The top will be gently golden and should spring back if pressed lightly with a finger.
Can I make Rhubarb Cake with Butter Sauce gluten-free?
Yes, you can substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The texture may differ slightly, but the cake and sauce will still be delicious!
Final Thoughts
If you’re looking to capture the essence of springtime and share a bit of nostalgia, Rhubarb Cake with Butter Sauce is the recipe to try. With its vibrant rhubarb, rich sauce, and irresistible aroma, it brings comfort and delight to any table. I hope you enjoy it as much as I do—every slice is a little celebration. Give it a try and make your own delicious memories!
Print
Rhubarb Cake with Butter Sauce Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet and tangy flavors with this Rhubarb Cake topped with a luscious Butter Sauce. This moist cake is bursting with fresh rhubarb pieces and drizzled with a warm, velvety sauce that elevates it to a truly decadent treat.
Ingredients
Main Cake Ingredients:
- 2 cups diced fresh rhubarb
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Butter Sauce:
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. Cream together butter, granulated sugar, and brown sugar until light. Beat in egg and vanilla.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Add to creamed mixture alternately with buttermilk. Fold in rhubarb.
- Bake the Cake: Spread batter in pan and bake for 40-45 minutes until a toothpick comes out clean.
- Make Butter Sauce: In a saucepan, combine butter, cream, and sugar. Cook until sugar dissolves. Remove from heat, stir in vanilla.
- Serve: Drizzle warm butter sauce over slices of the cake.
Notes
- If using frozen rhubarb, thaw and drain well. Cake can be served warm or at room temperature. Reheat butter sauce gently if made ahead.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
