Rhubarb Cake with Butter Sauce is one of those desserts that makes you smile even before the first bite. Tart, ruby-red rhubarb mingles with tender, buttery cake, and a warm drizzle of golden butter sauce takes it over the top. It’s a bit like spring in a slice—bright, sweet-tart, and impossible to resist. If you’ve ever thought rhubarb was too sour for dessert, this cake might just change your mind, especially when paired with that silky butter sauce that soaks into every nook and cranny. Let’s walk through how to make this comforting treat step by step, keeping it simple yet elegant.
Table of Contents
Ingredients for Rhubarb Cake with Butter Sauce
Cake Ingredients
The cake combines pantry staples with fresh rhubarb. Think flour, sugar, butter, and eggs for a tender crumb, while rhubarb adds a lively, slightly tangy note. Vanilla extract brightens the flavors, and a pinch of salt balances the sweetness. This recipe is beginner-friendly, yet the results look and taste like a bakery classic.
Butter Sauce Ingredients
The butter sauce is straightforward but magical. Butter, sugar, and a touch of cream create a warm, glossy sauce. A splash of vanilla or lemon juice enhances the richness. Drizzle it over slices of rhubarb cake while still slightly warm, and it melts beautifully, adding extra indulgence.
| Ingredient | Amount (US) | Purpose |
|---|---|---|
| All-purpose flour | 2 cups | Base of cake |
| Granulated sugar | 1 cup | Sweetness |
| Baking powder | 2 tsp | Leavening |
| Salt | ¼ tsp | Flavor balance |
| Unsalted butter | ½ cup, softened | Moisture and richness |
| Eggs | 2 large | Structure and texture |
| Vanilla extract | 1 tsp | Flavor enhancement |
| Fresh rhubarb | 2 cups, chopped | Tart fruit element |
| For butter sauce: | ||
| Unsalted butter | ½ cup | Sauce base |
| Brown sugar | ½ cup | Sweetness and depth |
| Heavy cream | ¼ cup | Smooth texture |
| Vanilla extract | ½ tsp | Flavor boost |
Step-by-Step Instructions for Rhubarb Cake with Butter Sauce
Step 1: Preparing the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan. In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream together softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by vanilla extract. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix—the batter should be smooth but tender.
Step 2: Adding Rhubarb
Gently fold the chopped rhubarb into the cake batter, ensuring the pieces are evenly distributed. The rhubarb provides a natural tartness that balances the sweetness of the cake, giving it that signature tangy-sweet flavor. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. While the cake is baking, you can start preparing the butter sauce.
Step 3: Making the Butter Sauce
In a small saucepan, melt butter over medium heat. Stir in brown sugar and heavy cream, whisking constantly until the mixture is smooth and slightly thickened. Remove from heat and stir in vanilla extract. Drizzle the warm butter sauce generously over the cake as soon as it comes out of the oven. The sauce will soak into the cake, making each slice moist, rich, and irresistible.
Variations and Flavor Enhancements for Rhubarb Cake with Butter Sauce
Adding Nuts or Oats
For a slightly crunchy texture, consider folding in ½ cup of chopped walnuts, pecans, or almonds into the cake batter before baking. Rolled oats (¼–½ cup) can also add a subtle chewiness that pairs beautifully with the soft rhubarb. These additions make the cake even more interesting and give it a homey, cozy feel without overpowering the tartness of the rhubarb.
Flavor Twists
Enhance the flavor of your Rhubarb Cake with Butter Sauce by adding a teaspoon of ground cinnamon or nutmeg to the dry ingredients. For a fresh, citrusy note, add 1–2 teaspoons of lemon zest to the batter or a splash of orange juice to the butter sauce. For a richer twist, swirl in a tablespoon of cream cheese into the batter for a creamy layer that pairs perfectly with the tangy rhubarb.
Gluten-Free or Light Variations
You can substitute all-purpose flour with a gluten-free flour blend if needed. To make the cake lighter, replace half the butter with unsweetened applesauce. Even with these adjustments, the cake stays moist, flavorful, and ideal for springtime desserts or family gatherings.
Serving Suggestions and Storage Tips for Rhubarb Cake with Butter Sauce
Serving Ideas
Rhubarb Cake with Butter Sauce is best enjoyed slightly warm so the butter sauce can soak into every bite. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a classic indulgence. You can also plate slices with fresh berries or a sprinkle of powdered sugar for a beautiful presentation. This cake works well for brunches, afternoon tea, or as a dessert after dinner—its bright, tangy flavor complements cozy, home-style meals perfectly.
Storing the Cake
To store leftovers, let the cake cool completely and cover it tightly with plastic wrap or place it in an airtight container. It keeps well at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days. Reheat slices briefly in the microwave or oven before serving to enjoy the butter sauce at its gooey, luscious best.
Freezing the Cake
You can freeze individual slices or the whole cake. Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, and warm before serving. The butter sauce may need a gentle reheat on the stovetop or microwave to regain its perfect consistency.
Rhubarb Cake with Butter Sauce FAQs
Can I Use Frozen Rhubarb for This Cake?
Yes! Frozen rhubarb works well. Just thaw it completely and pat it dry to avoid extra moisture in the batter, which could make the cake soggy.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Store it in an airtight container at room temperature and add the butter sauce just before serving for the freshest taste.
Can I Substitute the Butter Sauce?
If you prefer, you can drizzle a simple glaze made from powdered sugar and lemon juice instead of butter sauce. This will give a lighter, tangy finish while still complementing the rhubarb.
Is This Cake Gluten-Free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour. The cake may be slightly denser but will still be moist and flavorful.
Conclusion
Rhubarb Cake with Butter Sauce is a perfect balance of sweet and tart, tender cake and silky, buttery sauce that makes every bite unforgettable. Simple pantry ingredients and fresh rhubarb come together to create a dessert that feels elegant yet cozy. Whether served warm with ice cream, a dusting of powdered sugar, or just as is, this cake is ideal for family gatherings, brunches, or a comforting treat any day of the week. Its bright flavor, moist texture, and easy preparation make it a staple dessert that’s sure to impress and satisfy.
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Rhubarb Cake with Butter Sauce
- Total Time: 55 mins
Description
Moist, sweet-tart rhubarb cake topped with silky, warm butter sauce. Perfect for brunch, dessert, or cozy family gatherings.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups chopped fresh rhubarb
Butter Sauce:
- ½ cup unsalted butter
- ½ cup brown sugar
- ¼ cup heavy cream
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan. Whisk flour, baking powder, and salt. Cream butter and sugar, add eggs and vanilla. Fold in dry ingredients.
- Gently fold in chopped rhubarb and pour into pan. Bake 35–40 minutes until a toothpick comes out clean.
- Melt butter in a saucepan, add brown sugar and cream, stir until smooth. Add vanilla and drizzle over warm cake. Serve immediately or store as desired.
Notes
- Optional add-ins: chopped nuts, rolled oats, or citrus zest. Cake keeps 2 days at room temperature, 5 days refrigerated, or can be frozen for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 40 mins
Nutrition
- Serving Size: 8