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
Scale
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.
