If you’re searching for a delightful dessert that feels like a warm hug from your childhood, look no further than this Rhubarb Cake with Butter Sauce Recipe. Bursting with the perfect balance of tangy rhubarb and sweet, buttery goodness, this cake is a standout treat that’s surprisingly easy to make. The tender crumb of the cake paired with the luscious, creamy butter sauce creates a combination that’s both comforting and sophisticated, making it a true crowd-pleaser for any occasion.
Ingredients You’ll Need
Each ingredient in this dish plays a crucial role, from creating the perfect texture to adding vibrant flavor and a beautiful pop of color. The simplicity of these staples means you might already have what you need in your pantry to bring this Rhubarb Cake with Butter Sauce Recipe to life.
- 2 cups all-purpose flour: The foundation for a tender, fluffy cake crumb.
- 1 teaspoon baking soda: Helps the cake rise nicely and keeps it light.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1 cup granulated sugar: Sweetens the cake just enough to balance rhubarb’s tartness.
- 1 large egg: Binds the ingredients and contributes to moistness.
- 1 cup buttermilk: Adds tang and richness for a tender crumb.
- 2 cups diced fresh rhubarb: The star ingredient providing tartness and vibrant color.
- 1 teaspoon vanilla extract: Lends warm, aromatic notes.
- 1/2 cup unsalted butter: Essential for the buttery sauce that brings everything together.
- 1 cup granulated sugar (for sauce): Sweetens and caramelizes creating that irresistible glaze.
- 1/2 cup heavy cream: Makes the butter sauce rich and silky.
- 1 teaspoon vanilla extract (for sauce): Adds depth and warmth to the sauce.
How to Make Rhubarb Cake with Butter Sauce Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish—this ensures your cake won’t stick and comes out beautifully. In a large bowl, whisk together the flour, baking soda, salt, and sugar, creating the dry mix that will form the cake’s base. Next, add the egg and buttermilk and stir gently until just combined. Overmixing can toughen the cake, so keep it light and airy.
Step 2: Fold in the Rhubarb and Vanilla
Gently fold in the diced rhubarb and vanilla extract, distributing the tart chunks throughout the batter without breaking them down. This careful folding helps maintain the rhubarb’s texture and ensures lovely pockets of flavor in every bite. Once combined, pour the batter evenly into your prepared baking dish.
Step 3: Bake the Cake
Place the pan in the oven for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean. Because of the rhubarb’s moisture, you’ll notice the cake stays wonderfully moist but has a firm, tender crumb that slides apart perfectly.
Step 4: Make the Butter Sauce
While the cake bakes, you can whip up the rich butter sauce. In a small saucepan over medium heat, melt the unsalted butter. Stir in the sugar and heavy cream, then bring this mixture gently to a boil. Stir constantly for 3 to 4 minutes until the sauce thickens slightly and becomes glossy. Finally, remove from heat and mix in the vanilla extract for that warm, aromatic finish.
Step 5: Serve and Enjoy
Once the cake is out of the oven, let it cool a bit so you don’t burn your fingers, but don’t wait too long—it’s fantastic served warm. Slice generous pieces and drizzle them with the hot butter sauce for a truly heavenly dessert experience. Trust me, the silky sauce pulls all the flavors together in a way that’s downright addictive.
How to Serve Rhubarb Cake with Butter Sauce Recipe
Garnishes
A sprinkle of powdered sugar adds a pretty, snow-kissed touch to your slices, but you can also try fresh mint leaves for a pop of green that contrasts vibrantly with the cake’s rosy hues. A dollop of whipped cream or a scoop of vanilla ice cream elevates the experience, melting into the warm cake and butter sauce for ultimate indulgence.
Side Dishes
This cake pairs beautifully with light sides that won’t overpower its delicate flavors. Think fresh berries, a simple fruit salad, or even a small serving of lemon curd to heighten the citrusy notes contained within the rhubarb. A hot cup of tea or coffee rounds out this comforting dessert perfectly.
Creative Ways to Present
For an elegant twist, bake the cake in individual ramekins or a bundt pan for charming single servings. Turning your Rhubarb Cake with Butter Sauce Recipe into a trifle by layering cake pieces with cream and berries can wow guests at gatherings. You might even frost it lightly with cream cheese frosting for a festive occasion.
Make Ahead and Storage
Storing Leftovers
Leftover rhubarb cake with butter sauce keeps beautifully in the fridge for up to 3 days when stored in an airtight container. The cake stays moist, and you can simply reheat slices gently in the microwave or oven before serving again.
Freezing
You can freeze leftover cake slices without the sauce for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the fridge, then warm up gently. It’s best to make the butter sauce fresh, as it’s quick and tastes fantastic every time.
Reheating
To reheat, place slices on a microwave-safe plate and heat in 20-second bursts until warm. Alternatively, pop them in a 325°F oven for 10-15 minutes, covered with foil to retain moisture. Reheat the butter sauce on the stove or in short bursts in the microwave, then pour over warm cake for that just-baked feeling.
FAQs
Can I use frozen rhubarb for this recipe?
Absolutely! Just be sure to thaw and drain the rhubarb well before folding it into the batter to avoid extra moisture that could affect the cake’s texture.
Is buttermilk necessary, or can I substitute?
Buttermilk adds tang and makes the cake tender, but you can substitute it by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes before using.
Can I make the butter sauce ahead of time?
While you can prepare the butter sauce ahead, it’s best warmed just before serving for that gooey, fresh-from-the-stove consistency. It reheats beautifully on the stove or in short bursts in the microwave.
What if I don’t have heavy cream for the sauce?
You can substitute equal parts whole milk or half-and-half, but expect a thinner sauce with a slightly different richness; adjust cooking time to thicken accordingly.
Is this cake suitable for vegetarians?
Yes, this Rhubarb Cake with Butter Sauce Recipe is vegetarian-friendly, as it contains no meat or gelatin.
Final Thoughts
This Rhubarb Cake with Butter Sauce Recipe is truly one of those special desserts that can make any day feel a little brighter. It’s charmingly rustic yet decadently comforting, perfect for sharing with loved ones or treating yourself. Trust me, once you taste the moist cake paired with that beautiful butter sauce, it will quickly become a beloved favorite in your baking repertoire. So, grab some fresh rhubarb and get baking—your sweet tooth will thank you!
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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
This classic Rhubarb Cake with Butter Sauce is a delightful American dessert perfect for spring. With its tender, tangy rhubarb-infused cake paired with a rich, creamy butter sauce, it offers a comforting and nostalgic treat that’s easy to prepare and sure to impress.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 large egg
- 1 cup buttermilk
- 2 cups diced fresh rhubarb
- 1 teaspoon vanilla extract
For the butter sauce:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, salt, and granulated sugar. Stir them together until evenly mixed.
- Combine wet ingredients: Add the egg and buttermilk to the dry mixture and stir gently until just combined, being careful not to over-mix to keep the cake tender.
- Add rhubarb and vanilla: Gently fold in the diced fresh rhubarb and vanilla extract, distributing them evenly throughout the batter.
- Bake the cake: Pour the prepared batter into the greased baking dish and spread it evenly. Place it in the oven and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Prepare butter sauce: While the cake is baking, melt the unsalted butter in a small saucepan over medium heat. Stir in the granulated sugar and heavy cream, bringing the mixture gently to a boil.
- Cook sauce: Continue cooking the sauce for 3 to 4 minutes, stirring constantly until the sauce is smooth and slightly thickened. Remove it from the heat and stir in the vanilla extract.
- Serve: Once the cake is ready, allow it to cool slightly before cutting. Serve warm slices drizzled generously with the hot butter sauce for the best flavor experience.
Notes
- Frozen rhubarb can be used; just be sure to thaw and drain it well before adding to prevent excess moisture.
- This cake is best served warm, but leftovers can be refrigerated and reheated gently.
- For an indulgent treat, serve with a scoop of vanilla ice cream alongside.
