This Moist Rhubarb Cake with Butter Sauce is a delightful dessert that perfectly balances the tangy freshness of rhubarb with the sweetness of a rich, buttery sauce. It’s the kind of comfort food that feels like a warm hug on a plate. The cake itself is moist and tender, while the sauce adds an indulgent finishing touch that makes every bite irresistible.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups rhubarb, chopped into small pieces
For the Butter Sauce:
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking dish or a similar-sized pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
Gently fold in the chopped rhubarb.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the butter sauce. In a saucepan, melt the butter over medium heat. Stir in the sugar and heavy cream, bringing the mixture to a simmer.
Let the sauce simmer for 5-7 minutes, stirring constantly, until it thickens slightly. Remove from heat and stir in the vanilla extract.
Once the cake is done, remove it from the oven and let it cool for a few minutes. Serve warm with the butter sauce drizzled over the top.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 9 servings
Storage/Reheating
I recommend storing any leftovers in an airtight container at room temperature for up to 2 days. If you have extra cake, you can also store it in the fridge for up to 4 days, but be sure to reheat it before serving to get that warm, comforting feel. The butter sauce can be stored in a separate container in the fridge for up to a week. Simply reheat it gently before serving again.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, frozen rhubarb works well for this recipe. Just make sure to thaw it completely and drain any excess water before using it in the cake.
Can I substitute the buttermilk with regular milk?
You can substitute buttermilk with regular milk, but the texture might be slightly different. If you have lemon juice or vinegar on hand, you can add 1 tablespoon to regular milk to create a buttermilk substitute.
Is it possible to make the butter sauce ahead of time?
Absolutely! The butter sauce can be made ahead of time and stored in the fridge. Just reheat it gently on the stove or in the microwave before serving.
Can I make this cake without the butter sauce?
While the butter sauce adds an indulgent touch, the cake itself is still delicious on its own. If you prefer a less rich option, you can skip the sauce or serve it with whipped cream or vanilla ice cream.
What can I use as a substitute for rhubarb?
If you can’t find rhubarb, try substituting with strawberries or apples. While the flavor will be different, it’ll still make for a great fruity cake.
Conclusion
This Rhubarb Cake with Butter Sauce is a true dessert classic, combining the tartness of rhubarb with the richness of a buttery sauce. I love how easy it is to make, and the result is always a hit. Whether it’s for a family gathering or just a comforting treat for yourself, this cake never disappoints. It’s one of those desserts that’s simple but packs a whole lot of flavor in every bite!
📖 Recipe:
Print
Moist Rhubarb Cake with Butter Sauce
- Total Time: 1 hour
- Yield: 9 servings
- Diet: Vegetarian
Description
This Rhubarb Cake with Butter Sauce is a delightful dessert that combines the tangy freshness of rhubarb with a rich, sweet butter sauce, creating a moist and indulgent treat.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups rhubarb, chopped into small pieces
For the Butter Sauce:
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking dish or a similar-sized pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the butter sauce. In a saucepan, melt the butter over medium heat. Stir in the sugar and heavy cream, bringing the mixture to a simmer.
- Let the sauce simmer for 5-7 minutes, stirring constantly, until it thickens slightly. Remove from heat and stir in the vanilla extract.
- Once the cake is done, remove it from the oven and let it cool for a few minutes. Serve warm with the butter sauce drizzled over the top.
Notes
If using frozen rhubarb, thaw it completely and drain any excess water before using.
Buttermilk can be substituted with regular milk, but the texture might differ slightly.
The butter sauce can be made ahead of time and stored in the fridge for up to a week. Reheat before serving.
If you prefer a lighter option, the cake can be enjoyed without the butter sauce or served with whipped cream or vanilla ice cream.
For a substitute to rhubarb, strawberries or apples can be used, though the flavor will differ.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
