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Rhubarb Cake with Butter Sauce Recipe

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  • Author: admin
  • 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

Scale

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

  1. Preheat and prepare baking dish: Preheat your oven to 350°F and grease a 9×13-inch baking dish thoroughly to prevent sticking.
  2. 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.
  3. 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.
  4. Add rhubarb and vanilla: Gently fold in the diced fresh rhubarb and vanilla extract, distributing them evenly throughout the batter.
  5. 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.
  6. 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.
  7. 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.
  8. 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.