Name: Rhubarb Cake with Butter Sauce
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 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; 1 tablespoon cornstarch; 1/2 cup unsalted butter (for butter sauce); 1 cup heavy cream; 1 cup powdered sugar; 1 teaspoon vanilla extract (for butter sauce)

Jump to Recipe·Print Recipe

This Rhubarb Cake with Butter Sauce is a sweet and tangy dessert that’s perfect for any occasion. The moist cake is filled with flavorful rhubarb, and it’s topped with a rich and buttery sauce that takes it to the next level. It's an irresistible treat that balances sweet and tart, leaving you with a satisfying and delicious dessert.

Rhubarb Cake with Butter Sauce

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

2 cups rhubarb, chopped

1 tablespoon cornstarch

Butter Sauce:

½ cup unsalted butter

1 cup heavy cream

1 cup powdered sugar

1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar 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 wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.

In a separate bowl, toss the chopped rhubarb with cornstarch to coat. Gently fold the rhubarb into the cake batter.

Pour the batter into the prepared cake pan and spread it out evenly.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the butter sauce by melting the butter in a saucepan over medium heat. Stir in the cream and powdered sugar and bring to a simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in the vanilla extract.

Once the cake has cooled slightly, pour the warm butter sauce over the cake and serve.

Servings and Timing

Servings: 8 servings

Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 5 minutes

Variations

Add nuts: If I want to add some crunch to this cake, I sometimes throw in a handful of chopped walnuts or pecans along with the rhubarb.

Spices: Adding a touch of cinnamon or nutmeg to the dry ingredients can give the cake a lovely warmth that complements the tartness of the rhubarb.

Fruit alternatives: If rhubarb isn’t in season, I can substitute it with fresh berries like strawberries or blueberries for a different twist.

Vegan option: I can replace the butter with vegan butter and the eggs with a flaxseed egg or another egg substitute for a plant-based version.

Storage/Reheating

Storage: I store leftover cake in an airtight container at room temperature for up to 2-3 days. If I need to keep it for longer, I refrigerate it, where it can last up to a week.

Reheating: To reheat, I simply warm individual slices in the microwave for 15-20 seconds. The butter sauce can be gently reheated in the microwave or stovetop, just be careful not to overheat it.

FAQs

Can I use frozen rhubarb in this recipe?

Yes! If fresh rhubarb isn't available, frozen rhubarb works well. I just thaw it and drain any excess moisture before using it in the recipe.

Can I use a different type of pan?

Absolutely! While I used a 9-inch round cake pan, this recipe will also work in an 8-inch square pan or a 9-inch square pan. Just keep an eye on the baking time, as it might slightly differ based on the pan shape.

Is there a substitute for buttermilk?

If I don't have buttermilk on hand, I can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to ½ cup of milk. Let it sit for a few minutes, and it’s good to go!

How do I know when the cake is done?

I usually check the cake by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. If it comes out wet, I give it a few more minutes.

Can I make the butter sauce in advance?

I often make the butter sauce ahead of time and store it in the fridge for up to a week. I reheat it gently before pouring it over the cake.

Conclusion

This Rhubarb Cake with Butter Sauce is one of those desserts that feels both comforting and special. I love how the tart rhubarb balances out the richness of the cake, while the buttery sauce ties everything together in the most delightful way. Whether I’m serving it at a family dinner or enjoying a quiet moment with a slice, this cake is always a hit!

Recipe:

Rhubarb Cake with Butter Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

A sweet and tangy dessert combining moist cake with flavorful rhubarb and a rich, buttery sauce.

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar 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 wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
In a separate bowl, toss the chopped rhubarb with cornstarch to coat. Gently fold the rhubarb into the cake batter.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the butter sauce by melting the butter in a saucepan over medium heat. Stir in the cream and powdered sugar and bring to a simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in the vanilla extract.
Once the cake has cooled slightly, pour the warm butter sauce over the cake and serve.