If you are looking for a dessert that combines tangy freshness with rich, buttery goodness, this Rhubarb Cake with Butter Sauce Recipe will become an instant favorite. The tender, moist crumb of the cake is studded with bursts of tart rhubarb, perfectly balanced by a velvety butter sauce that drapes every slice in pure indulgence. It’s an irresistible springtime treat that feels both comforting and special, perfect for sharing with loved ones or savoring on your own with a cup of tea.
Ingredients You’ll Need
Each ingredient in this Rhubarb Cake with Butter Sauce Recipe plays a vital role, whether it’s building the perfect cake texture, lending just the right sweet-tart flavor, or creating that luscious sauce that crowns the dessert. You’ll find everything you need is simple, familiar, and easy to assemble.
- 2 cups all-purpose flour: The base of our cake, providing structure and a soft crumb.
- 1 1/2 teaspoons baking soda: Helps the cake rise beautifully while keeping it light.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering them.
- 1 cup granulated sugar: Adds sweetness and balances the rhubarb’s tartness.
- 1/2 cup brown sugar: Brings a deep, caramel-like richness to the cake.
- 1/2 cup unsalted butter, softened: Key to a tender, moist cake and a velvety sauce.
- 1 large egg: Binds the ingredients together and adds moisture.
- 1 cup buttermilk: Makes the cake tender and adds subtle tang.
- 2 cups diced fresh or frozen rhubarb: The star of the dish, delivering that signature tangy bite.
- 1 teaspoon vanilla extract: Provides warmth and depth to the cake batter and butter sauce.
- 1 cup granulated sugar (for sauce): Sweetens the buttery glaze to perfection.
- 1/2 cup heavy cream: Adds richness and smoothness to the butter sauce.
How to Make Rhubarb Cake with Butter Sauce Recipe
Step 1: Prepare the Oven and Dry Ingredients
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish so the cake doesn’t stick. In a medium bowl, whisk together the flour, baking soda, and salt. This ensures your leavening agents and seasoning are evenly distributed, which is key to a consistent rise and flavor throughout the cake.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy. This aeration step is crucial because it creates a delicate crumb and a beautifully tender texture.
Step 3: Add Egg, Vanilla, and Buttermilk
Beat in the egg and vanilla extract until everything is well combined. Then, stir in the buttermilk; its acidity reacts with the baking soda for a tender crumb and adds just a hint of tanginess that complements the rhubarb.
Step 4: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to your wet mixture, stirring just until combined. Overmixing here can lead to a tough cake, so mix gently to maintain lightness.
Step 5: Fold in the Rhubarb
Gently fold in the diced rhubarb, distributing the fruit evenly without smashing it. Using frozen rhubarb straight from the freezer is perfectly fine and actually helps keep the cake moist during baking.
Step 6: Bake the Cake
Pour the batter into your prepared pan and smooth out the top. Bake for 35 to 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let the cake cool slightly before the final flourish.
Step 7: Make the Butter Sauce
While the cake bakes or cools, make the butter sauce by combining butter, sugar, and heavy cream in a small saucepan over medium heat. Bring to a gentle boil, stirring frequently, then let it simmer for 2 to 3 minutes until thickened slightly. Remove from heat and stir in the vanilla extract for that lovely aromatic touch.
Step 8: Serve with Butter Sauce
Drizzle the warm butter sauce generously over each slice just before serving. This finishing touch elevates your cake to a new level of decadence and flavor.
How to Serve Rhubarb Cake with Butter Sauce Recipe
Garnishes
Sprinkle a dusting of powdered sugar or a few fresh rhubarb ribbons on top to add elegance and a touch of tart freshness. A dollop of whipped cream or a scoop of vanilla ice cream can also complement the warm cake and butter sauce beautifully.
Side Dishes
This delight pairs wonderfully with a simple cup of tea or coffee. For a brunch twist, serve alongside fresh fruit salads or a light green salad dressed with citrus vinaigrette to balance the richness of the cake and sauce.
Creative Ways to Present
For a stunning centerpiece, cut the cake into squares and drizzle the butter sauce in a decorative zigzag or swirl pattern. Serve on vintage plates or rustic wooden boards with edible flowers for a charming presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Rhubarb Cake with Butter Sauce Recipe tightly with plastic wrap and store in the refrigerator for up to 3 days. Keep any leftover butter sauce in a separate airtight container in the fridge to maintain its silky texture.
Freezing
You can freeze the cake without the sauce by wrapping it securely in plastic wrap and foil to prevent freezer burn. It freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm slices of the cake gently in the microwave or oven to bring back that fresh-baked aroma and softness. Reheat the butter sauce slowly on the stove or in short bursts in the microwave to revive its luscious, pourable consistency.
FAQs
Can I use frozen rhubarb for this Rhubarb Cake with Butter Sauce Recipe?
Absolutely! Frozen rhubarb works well and can be added directly to the batter without thawing, which helps keep the cake moist and prevents the batter from becoming too watery.
Is buttermilk necessary for the cake?
While buttermilk adds a lovely tang and tender texture, you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar if needed. Let it sit for a few minutes before using.
Can I prepare the butter sauce in advance?
Yes, the butter sauce can be made ahead and stored in the refrigerator. Just reheat gently before serving to restore its smooth texture and warmth.
How long does this cake keep fresh?
When stored properly in the refrigerator, the cake stays fresh for about 3 days. For longer storage, freezing is recommended.
Can this recipe be made gluten-free?
To make a gluten-free version, you can substitute the all-purpose flour with a gluten-free baking flour blend. Make sure it contains xanthan gum or add it separately to help with structure.
Final Thoughts
There is something truly special about the combination of tart rhubarb and smooth butter sauce that never fails to warm the heart and delight the palate. This Rhubarb Cake with Butter Sauce Recipe is a wonderful way to celebrate the best of spring produce while indulging in a classic dessert that’s as easy to make as it is delicious. I can’t wait for you to try it and share it with your favorite people!
Print
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. Featuring tender, tangy rhubarb pieces embedded in a moist cake, it’s topped with a rich, creamy butter sauce that enhances the flavors. Served warm, it’s an old-fashioned treat that’s both comforting and delicious.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 cup buttermilk
- 2 cups diced fresh or frozen rhubarb (if frozen, do not thaw)
- 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 (175°C) and grease a 9×13-inch baking dish to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated.
- Combine Wet and Dry Ingredients: Stir in the buttermilk, then gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter.
- Fold in Rhubarb: Gently fold the diced rhubarb into the batter, distributing it evenly throughout.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Cool Slightly: Remove the cake from the oven and allow it to cool for a few minutes while you prepare the butter sauce.
- Make the Butter Sauce: In a small saucepan, combine the unsalted butter, granulated sugar, and heavy cream. Heat over medium heat, stirring frequently until the mixture comes to a gentle boil. Let it simmer for 2–3 minutes, stirring often to prevent burning.
- Finish Sauce: Remove the saucepan from the heat and stir in the vanilla extract to complete the sauce.
- Serve: Serve the rhubarb cake warm with a generous drizzle of the butter sauce over each slice for an indulgent dessert experience.
Notes
- Serve the cake warm to enjoy the full flavor and softness.
- Pour the butter sauce over each slice right before serving for the best taste and texture.
- Store any leftover butter sauce separately in the refrigerator and reheat gently before using to prevent separation.
- If using frozen rhubarb, do not thaw to keep the batter from becoming too watery.
