The Ultimate Rhubarb Cake with Butter Sauce Recipe You’ll Adore

Bubbling with sweet-tart charm, this rhubarb cake brings unexpected delight to your dessert table.

Crimson stalks peek through a tender crumb, promising pure comfort.

Soft layers melt beneath a rich butter sauce that whispers of grandma’s kitchen.

Memories flood back with each tender bite of this rustic treat.

Spring’s most playful ingredient dances between tart and sugary notes.

North country bakers have long celebrated this humble yet spectacular dessert.

You’ll want to savor every single crumb of this nostalgic classic.

Grab a fork and let the magic begin!

Why Rhubarb Cake With Butter Sauce Is Sweet, Tart, And Cozy

• Create a Seasonal Delight: This rhubarb cake captures the essence of spring with its vibrant, tangy fruit that brings a burst of freshness to your dessert table.
• Simplify Baking Adventure: With straightforward ingredients and easy-to-follow steps, even novice bakers can confidently whip up this impressive cake without feeling overwhelmed.
• Comfort Food Perfection: The warm cake drizzled with rich butter sauce creates an ultimate comfort experience that feels like a warm hug on a plate, perfect for family gatherings or quiet evenings.
• Versatile Serving Options: Enjoy this cake as a delightful dessert, afternoon treat, or dressed-up with whipped cream and ice cream for a more indulgent experience that suits multiple occasions.

What Goes Into Rhubarb Cake With Butter Sauce

• Sugar, Butter: Provides sweetness and rich, tender texture with creamy undertones.
• Egg: Helps bind ingredients and adds structure to the cake.
• Vanilla: Enhances overall flavor with warm, sweet complexity.
• Flour: Forms the base of the cake with essential structure.
• Baking Soda: Helps cake rise and creates light, airy texture.
• Salt: Balances sweetness and enhances other flavors.
• Buttermilk: Adds moisture and slight tanginess to the cake.
• Rhubarb: Fresh, tart ingredient that provides bright, seasonal flavor.

• Butter, Sugar, Cream: Creates a rich, smooth sauce with caramel-like sweetness.
• Vanilla: Adds depth and warmth to the sauce.

• Whipped Cream, Vanilla Ice Cream: Optional creamy, cool accompaniments that complement the warm cake and sauce.

How To Make Rhubarb Cake With Butter Sauce

Step 1: Warm Up the Oven

Fire up your oven to a cozy 350°F (175°C). Grab a 9×13-inch baking dish and give it a quick spray or butter rub to prevent any sticky situations.

Step 2: Create the Cake Base

• Granulated sugar
• Softened butter
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Buttermilk
• Fresh rhubarb

In a spacious mixing bowl, whip the sugar and butter until they transform into a fluffy cloud. Crack in the egg and splash of vanilla, mixing until smooth. In a separate bowl, dance together the flour, baking soda, and salt. Gradually marry the dry ingredients with the wet mixture, alternating with buttermilk. Gently fold in the chopped rhubarb, giving the batter a playful twirl.

Step 3: Bake to Perfection

Pour the batter into the prepared dish, spreading it evenly like a cozy blanket. Slide the dish into the preheated oven and bake for 40-45 minutes. The cake is ready when a toothpick comes out clean – no gooey surprises! Let the cake cool down and catch its breath for a few minutes.

Step 4: Craft the Liquid Gold Sauce

• Butter
• Sugar
• Heavy cream
• Vanilla extract

In a small saucepan, unite butter, sugar, and cream. Bring the mixture to a gentle bubble, stirring like you’re conducting a delicious symphony. Let it simmer for 3-5 minutes, then remove from heat. Stir in a splash of vanilla for that extra magic touch.

Step 5: Serve and Celebrate

Slice the cake into generous portions. Drench each piece with the warm butter sauce, creating a waterfall of deliciousness. For an extra indulgence, crown your masterpiece with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips For Baking Rhubarb Cake With Butter Sauce

• Customize Rhubarb Selection: Choose tender, bright red stalks for maximum sweetness and vibrant color in your cake. Younger rhubarb tends to be less stringy and more delicate.
• Prevent Soggy Texture: Toss chopped rhubarb with a tablespoon of flour before adding to batter to prevent sinking and maintain even distribution throughout the cake.
• Enhance Flavor Depth: Add a pinch of ground cinnamon or orange zest to the batter for a subtle, complementary flavor that elevates the rhubarb's natural tanginess.
• Adapt for Dietary Needs: Substitute buttermilk with non-dairy alternatives like almond milk mixed with apple cider vinegar for a lactose-free version of the cake.
• Master Sauce Consistency: Watch butter sauce carefully while simmering, stirring constantly to prevent burning and achieve a smooth, glossy texture that perfectly complements the cake.

Storage Advice For Rhubarb Cake With Butter Sauce

• Refrigerate leftover rhubarb cake in an airtight container for up to 4 days to maintain its delightful texture and flavor.
• Wrap the cake tightly with plastic wrap or store in a sealed container to prevent drying out.
• Keep the butter sauce separately in a small jar with a tight-fitting lid, storing it in the refrigerator for 5-7 days.
• Gently reheat individual cake slices in the microwave for 15-20 seconds or warm in the oven at 300F (150C) for 5-7 minutes before serving to restore its fresh-baked taste and soft consistency.
• When ready to enjoy, drizzle the room-temperature butter sauce over the warmed cake slice for the best flavor experience.

Perfect Pairings For Rhubarb Cake With Butter Sauce

• Pair with Tangy Dessert Wine: Select a sweet Riesling or Moscato to complement the cake's tartness, cutting through the rich butter sauce and enhancing the rhubarb's bright flavor.
• Match with Creamy Cold Companion: Serve alongside a scoop of vanilla bean ice cream, which provides a cool contrast to the warm cake and adds luxurious creaminess to each bite.
• Elevate with Herbal Tea Accent: Brew a light chamomile or lavender tea to balance the dessert's sweetness, offering a delicate floral note that harmonizes with the rhubarb's natural tang.
• Boost with Nutty Crunch: Sprinkle toasted almond slivers or chopped pecans on top for a delightful textural contrast and subtle nutty undertone that enhances the cake's buttery richness.

Tasty Spins On Rhubarb Cake With Butter Sauce

• Seasonal Berry Blast: Replace rhubarb with fresh strawberries, blueberries, or mixed summer berries for a fruity transformation that captures seasonal flavors.
• Nutty Crunch Edition: Sprinkle chopped pecans or almonds into the batter and on top of the cake before baking, adding a delightful textural contrast and rich, toasted flavor.
• Spiced Autumn Remix: Incorporate ground cinnamon, nutmeg, and a touch of ginger into the cake batter, creating a warm, cozy dessert perfect for fall gatherings.
• Gluten-Free Wellness Version: Substitute regular flour with a gluten-free all-purpose blend, ensuring those with dietary restrictions can enjoy this delectable cake without compromise.

FAQs About Rhubarb Cake With Butter Sauce

• What makes rhubarb special in this cake?

Rhubarb adds a unique tangy flavor that balances the sweetness of the cake, creating a delightful contrast. Its slightly tart profile makes this dessert more interesting and complex than traditional sweet cakes.

• Is rhubarb a fruit or vegetable?

Technically, rhubarb is a vegetable, but it’s often used like a fruit in baking because of its sweet-tart taste. It’s packed with vitamins and adds a beautiful pink color to desserts.

• Can I use frozen rhubarb instead of fresh?

Yes! If using frozen rhubarb, thaw and drain excess liquid before adding to the batter. Just pat the rhubarb pieces dry to prevent making the cake too wet. Fresh or frozen work equally well in this recipe.

• How do I know if my rhubarb is ripe and good to use?

Choose rhubarb stalks that are firm, crisp, and have a bright color – typically deep red or pink. Avoid stalks that look wilted, soft, or have brown spots. Thinner stalks are usually more tender and sweet.

Rhubarb Cake With Butter Sauce Recipe

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4.9 from 27 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Delightful rhubarb cake delights dessert enthusiasts with its tangy sweetness and rich butter sauce. Sweet-tart flavors dance across palates, inviting you to savor each luscious forkful of this classic homestyle treat.

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Ingredients

Scale 1x2x3x

Primary Ingredients:

• 2 cups chopped fresh rhubarb
• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup buttermilk
• ½ cup unsalted butter (for cake)

Wet Ingredients:

• 1 egg
• 1 teaspoon vanilla extract
• 1 cup milk (alternative for buttermilk)
• 1 tablespoon vinegar or lemon juice (for buttermilk substitution)

Dry and Seasoning Ingredients:

• 1 teaspoon baking soda
• ½ teaspoon salt

Butter Sauce Ingredients:

• ½ cup unsalted butter
• 1 cup sugar
• ½ cup heavy cream
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the baking environment by heating the oven to a moderate temperature of 350F (175C) and thoroughly coat a rectangular baking vessel with cooking lubricant to prevent adherence.
2. Craft the cake foundation by vigorously blending sugar and butter until achieving a pillowy, aerated consistency. Introduce egg and vanilla essence, whisking until harmoniously integrated. In a separate container, sift together flour, leavening agent, and mineral seasoning. Gradually incorporate dry elements into the creamy mixture, alternating with cultured milk, stirring minimally to maintain a tender crumb. Gently fold ruby-hued rhubarb segments throughout the velvety batter.
3. Transfer the silky mixture into the prepared dish, ensuring an even distribution. Position inside the preheated oven and bake until the confection achieves a golden hue and a inserted utensil emerges pristine, approximately 40-45 minutes.
4. While the cake settles, construct the luxurious sauce by merging butter, granulated sweetener, and heavy cream in a compact saucepan. Allow the mixture to shimmer and bubble, stirring attentively to prevent scorching. Reduce heat and let the sauce gently simmer, developing rich caramel undertones for 3-5 minutes. Remove from thermal source and infuse with vanilla essence.
5. Once the cake has slightly cooled, slice into generous portions. Cascade the molten butter sauce generously across each piece, creating a decadent presentation. Optional: Crown with billowy whipped cream or a scoop of classic vanilla ice cream for ultimate indulgence.

Notes

• Rhubarb releases water during baking, so toss chopped pieces in a bit of flour to prevent sinking and maintain cake’s texture.
• For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend, ensuring equal measurement ratios.
• Adjust sweetness by using less sugar if rhubarb is particularly tart, or mix with strawberries for balanced flavor profile.
• Fresh rhubarb works best, but frozen can be used – just thaw and drain excess moisture before adding to batter to prevent soggy cake.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 470
• Sugar: 34 g
• Sodium: 230 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Carbohydrates: 57 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 60 mg