This Delicious Rhubarb Cake with Butter Sauce is a delightful and moist cake that will become a new favorite. The tartness of the rhubarb perfectly balances the sweet, buttery sauce, creating a truly memorable dessert experience.
Why You Will Love This Recipe
You’ll absolutely adore this Delicious Rhubarb Cake with Butter Sauce because it’s incredibly easy to make and delivers a fantastic flavor combination. The cake itself is moist and tender, with the vibrant tang of fresh rhubarb cutting through the sweetness. The warm, luscious butter sauce takes it over the top, making it perfect for any occasion, from a casual afternoon tea to a special dessert. It’s a comforting and classic treat that’s sure to impress!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups chopped fresh rhubarb (about 1/2-inch pieces)
- For the Butter Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped rhubarb.
- Pour the batter evenly into the prepared baking pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the butter sauce. In a small saucepan, combine 1/2 cup butter, 1 cup granulated sugar, and 1/4 cup water.
- Bring the sauce to a boil over medium heat, stirring constantly. Let it boil for 1-2 minutes.
- Remove the sauce from the heat and stir in 1 teaspoon vanilla extract.
- Once the cake is baked, let it cool in the pan for about 10 minutes.
- While the cake is still warm, poke holes all over the top with a skewer or fork.
- Slowly pour the warm butter sauce over the top of the cake, allowing it to soak in.
- Let the cake cool completely in the pan before serving.
Expert Tips / Pro Tips
For the best flavor and texture, use fresh, vibrant rhubarb. Avoid any that appears wilted or bruised. Ensure your butter and eggs are at room temperature for optimal incorporation into the batter, leading to a lighter, fluffier cake. When folding in the rhubarb, do so gently to avoid breaking it down too much. For an even more intense butter flavor in the sauce, you can use a good quality, European-style butter. Don’t overbake the cake; a slightly moist center is desirable. The sauce soaking is key – poke those holes generously and pour it over while the cake is still warm!
Variations & Substitutions
You can easily adapt this recipe to suit your preferences. If rhubarb is out of season, frozen rhubarb can be used, though you may need to drain off excess moisture. For a hint of spice, add a pinch of cinnamon or nutmeg to the dry ingredients. If you don’t have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5-10 minutes. For a richer sauce, add a tablespoon of heavy cream after removing it from the heat. You can also add a handful of chopped nuts, like pecans or walnuts, to the batter for added texture.
Serving Suggestions
This Delicious Rhubarb Cake with Butter Sauce is wonderful served warm or at room temperature. It pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or a bit of crème fraîche. A light dusting of powdered sugar can also add an elegant touch. For a more decadent experience, serve it with a drizzle of extra butter sauce. It’s perfect as a standalone dessert or alongside a cup of hot coffee or tea.
Storage, Freezing & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, refrigerating the cake is an option, though it may slightly dry it out. For longer storage, the cake can be frozen. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil or a freezer-safe bag for up to 2 months. To reheat, allow frozen cake to thaw at room temperature. If desired, gently warm slices in the oven or microwave. The butter sauce can also be reheated gently in a saucepan.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | Approximately 450 per serving (will vary based on exact ingredients and portion size) |
| Total Fat | Approximately 25g |
| Saturated Fat | Approximately 15g |
| Cholesterol | Approximately 80mg |
| Sodium | Approximately 200mg |
| Total Carbohydrates | Approximately 55g |
| Dietary Fiber | Approximately 2g |
| Total Sugars | Approximately 35g |
| Protein | Approximately 4g |
FAQ
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb. Thaw it completely and drain off any excess liquid before adding it to the batter to prevent the cake from becoming too wet.
My rhubarb is very stringy, how do I prepare it?
Rinse fresh rhubarb stalks and trim off the leaves (rhubarb leaves are toxic and should not be eaten). Trim the woody ends of the stalks. If the stalks are particularly fibrous, you can peel them with a vegetable peeler, similar to how you would peel celery. Then, chop into desired pieces.
How do I know when the cake is done?
A wooden skewer or toothpick inserted into the center of the cake should come out clean when it is fully baked. You can also gently press the top of the cake; it should spring back.
Why is my cake dense?
A dense cake can be caused by overmixing the batter after adding the flour, which develops the gluten too much. Ensure you mix the dry and wet ingredients until just combined. Also, make sure your baking powder and baking soda are fresh.
Can I make this cake ahead of time?
Yes, the cake can be made a day in advance. Store it in an airtight container at room temperature. The butter sauce is best poured over the cake while it’s still warm, so you might want to make the sauce and pour it just before serving if making the cake entirely the day before.
Delicious Rhubarb Cake with Butter Sauce
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Prepare the rhubarb filling: In a medium bowl, toss chopped rhubarb with granulated sugar, cornstarch, and vanilla extract. Set aside.
- Prepare the cake batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. In another small bowl, stir together the sour cream.
- Add the dry ingredients to the wet ingredients alternately with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Spread the cake batter evenly into the prepared baking pan. Spoon the rhubarb filling evenly over the batter.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool slightly.
- Prepare the butter sauce: While the cake is still warm, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and heavy cream. Bring to a simmer and cook for 2 minutes, stirring constantly. Remove from heat and stir in the vanilla extract.
- Pour the warm butter sauce over the warm cake. Serve warm.