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Rhubarb Cake With Butter Sauce Recipe

Rhubarb Cake With Butter Sauce Recipe


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4.9 from 27 reviews

  • Total Time: 1 hour
  • Yield: 8 1x

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.


Ingredients

Scale

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

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