If you’re seeking a cozy dessert that bursts with tangy sweetness and wrapped in comforting warmth, this Rhubarb Cake with Butter Sauce Recipe will quickly become your new favorite. Combining the vibrant tartness of fresh rhubarb with a moist, tender cake base, topped off with a rich, silky butter sauce, this recipe captures the heart of spring baking. It’s the perfect blend of textures and flavors that feels nostalgic yet fresh, inviting you to savor every spoonful as if it were a treasured family secret passed down through the years.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all it takes to create this magical dessert. Each component has a purpose — flour sets the structure, rhubarb brings freshness and zing, and the butter sauce adds a luxurious finish that elevates every bite.
- 2 cups all-purpose flour: Provides a tender yet sturdy base for the cake’s soft crumb.
- 1 1/2 cups granulated sugar: Sweetens the cake perfectly while balancing rhubarb’s tartness.
- 1 teaspoon baking soda: Helps the cake rise light and fluffy.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1 cup buttermilk: Adds moisture and a subtle tang, making the cake extra tender.
- 1/2 cup unsalted butter, melted: Contributes richness and a silky mouthfeel.
- 1 large egg: Binds the ingredients while lending structure and softness.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavor profile.
- 2 1/2 cups fresh rhubarb, diced: The star of the show, giving the cake its signature zesty punch.
- 1/2 cup unsalted butter for sauce: Creates a luscious base for the butter sauce.
- 1 cup granulated sugar for sauce: Sweetens and thickens the sauce beautifully.
- 1/2 cup heavy cream: Adds creaminess and richness to the sauce.
- 1/2 teaspoon vanilla extract for sauce: Rounds out the sauce with aromatic sweetness.
How to Make Rhubarb Cake with Butter Sauce Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish to ensure your cake doesn’t stick and comes out beautifully clean. This foundational step makes all the difference when it’s time to serve.
Step 2: Mix Dry Ingredients
Whisk together the flour, sugar, baking soda, and salt in a large bowl. This dry mix ensures an even distribution of flavors and helps your cake rise evenly with a light texture.
Step 3: Combine Wet Ingredients
In a separate bowl, stir together the buttermilk, melted butter, egg, and vanilla extract until the mixture is smooth and well blended. These wet ingredients bring moisture and richness to your batter.
Step 4: Blend Wet and Dry Components
Pour the wet mixture into the dry ingredients and gently mix together just until combined. Overmixing here can lead to a tougher cake, so be gentle and stop once you no longer see flour.
Step 5: Fold in the Rhubarb
With a spatula, carefully fold in the diced rhubarb so that it distributes evenly through the batter without breaking down the pieces. This keeps those bright pops of flavor intact throughout the cake.
Step 6: Bake the Cake
Spread your batter evenly in the prepared pan. Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. The aroma wafting through your kitchen will be delightful and will have you eagerly anticipating the final result.
Step 7: Make the Butter Sauce
While the cake is baking, prepare the sauce by melting butter in a saucepan over medium heat. Add sugar and heavy cream, stirring constantly as the mixture comes to a gentle boil. Cook for 3 to 5 minutes until the sauce thickens slightly, then remove from heat and stir in the vanilla extract. This glossy sauce will be the perfect companion to your rustic rhubarb cake.
How to Serve Rhubarb Cake with Butter Sauce Recipe
Garnishes
Consider topping your warm slices with a sprinkle of toasted almonds or a dusting of powdered sugar to add contrast in texture and an extra touch of visual appeal. Fresh mint leaves can also lend a refreshing hint that brightens each bite beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream, balancing the tangy rhubarb and buttery sauce with creamy sweetness for a truly indulgent treat.
Creative Ways to Present
Serve individual squares on pretty dessert plates drizzled generously with the warm butter sauce, or layer slices with fresh berries and a spoonful of sauce in clear parfait glasses for an elegant, layered dessert experience.
Make Ahead and Storage
Storing Leftovers
Keep your rhubarb cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days to maintain its moistness and freshness.
Freezing
If you want to save some for later indulgence, wrap the cooled cake securely in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving for best texture.
Reheating
Warm individual portions in the microwave for 15 to 20 seconds, or gently reheat slices in a low oven until the cake is warm and the butter sauce can be spooned over luxuriously. This brings back that fresh-baked feeling every time.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well if fresh isn’t available. Just make sure to thaw and drain any excess liquid before folding it into the batter to avoid a watery cake.
Is there a substitute for buttermilk?
If you don’t have buttermilk on hand, sour cream or yogurt mixed with a little milk can be used as a substitute to keep the cake tender and moist.
Can I make the butter sauce ahead of time?
You can prepare the butter sauce ahead, but it’s best served warm. Reheat gently before drizzling to restore its smooth texture and rich flavor.
How tart will this cake be?
The rhubarb lends a lovely tang, but the sweetness of the cake and butter sauce balances it perfectly, resulting in a dessert that is tangy yet satisfyingly sweet.
Can I halve the recipe for a smaller batch?
Absolutely! This recipe can easily be scaled down. Just adjust your baking time accordingly and watch the cake closely for doneness.
Final Thoughts
There’s something truly special about the Rhubarb Cake with Butter Sauce Recipe that brings both comfort and delight to the table. Whether you’re baking for a crowd or simply craving a slice of nostalgia, this cake delivers on flavor and warmth in every bite. Give it a try — I promise it will become a cherished part of your dessert repertoire before you know it!
Print
Rhubarb Cake with Butter Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful vintage American dessert featuring a moist rhubarb cake baked to perfection and served warm with a rich, creamy butter sauce. This rhubarb cake combines tart fresh rhubarb with a tender crumb, complemented by a luscious sauce that enhances every bite, making it a perfect springtime treat.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups fresh rhubarb, diced into 1/2-inch pieces
Butter Sauce Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake does not stick during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients: In a separate bowl, stir together the buttermilk, melted unsalted butter, egg, and vanilla extract until the mixture is smooth and homogeneous.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix which can make the cake tough. Then fold in the diced rhubarb evenly throughout the batter.
- Bake the Cake: Spread the batter evenly into the prepared baking dish. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Prepare Butter Sauce: While the cake bakes, melt the butter in a saucepan over medium heat. Add sugar and heavy cream, stirring constantly. Bring the mixture to a gentle boil then continue cooking for 3 to 5 minutes until the sauce slightly thickens.
- Finish Sauce: Remove the saucepan from heat and stir in the vanilla extract to add fragrance and depth to the sauce.
- Serve: Once the cake has cooled slightly, cut into slices and generously spoon the warm butter sauce over each piece for a luscious finish.
Notes
- You can substitute sour cream for buttermilk if buttermilk is not available.
- For added texture and a subtle crunchy topping, sprinkle a tablespoon of sugar over the batter before baking.
- The butter sauce will thicken further as it cools, so it is best served warm to maintain its creamy consistency.
