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Delicious rhubarb cake drizzled with creamy butter sauce, ready to serve.
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Rhubarb Cake with Butter Sauce

A delightful dessert combining the tartness of fresh rhubarb with a rich, warm butter sauce, perfect for gatherings or cozy family treats.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Butter Sauce, comfort food, Dessert Recipe, Easy Cake Recipe, Rhubarb Cake
Servings: 10 servings
Calories: 300kcal

Ingredients

For the cake

  • 2 cups diced fresh rhubarb Fresh rhubarb gives this cake a beautiful tart flavor and a delightful texture.
  • 1 cup buttermilk Adds moisture and a slight tang that balances the sweetness.
  • 1.5 cups granulated sugar Sweetens the cake beautifully while enhancing its golden crust.
  • 0.5 cups unsalted butter, softened Creates a rich base for the cake, contributing to its moistness.
  • 2 tsp vanilla extract Adds a fragrant note that amplifies the overall flavor experience.
  • 2 cups all-purpose flour The foundation of the cake, giving it structure and tenderness.
  • 1 tsp baking soda Helps the cake rise, making it light and fluffy.
  • 0.25 tsp salt Balances the sweetness and boosts the flavors.

For the butter sauce

  • 0.5 cups unsalted butter Rich and creamy, the perfect base for the luscious sauce.
  • 0.5 cups heavy cream Adds decadence and a silky texture to the butter sauce.
  • 1 cup granulated sugar Sweetens the sauce, creating a delightful drizzle for your cake.
  • 1 tsp vanilla extract Enhances the flavor, making the sauce unforgettable.

Instructions

Preparation

  • Preheat your oven to 175°C (350°F) and grease a 9x13-inch baking dish thoroughly with butter or cooking spray.
  • In a large mixing bowl, cream together the softened ½ cup unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
  • Mix in 2 teaspoons of vanilla extract to infuse flavor.
  • In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ¼ teaspoon of salt.
  • Gradually add the flour mixture to the creamed mixture combined with 1 cup of buttermilk until just blended.
  • Gently fold in the diced rhubarb.

Baking

  • Pour the batter into the prepared baking dish and smooth the top. Bake for 40 to 45 minutes.

Preparation of the butter sauce

  • In a saucepan, combine ½ cup unsalted butter, ½ cup heavy cream, and 1 cup granulated sugar. Heat gently while stirring until the sugar dissolves and it comes to a simmer.
  • Remove from heat and stir in 1 teaspoon of vanilla extract.

Serving

  • Once the cake has cooled slightly, slice it and drizzle the warm sauce over each piece just before serving.

Notes

For a twist, consider adding a sprinkle of cinnamon to your batter. If fresh rhubarb isn’t available, frozen rhubarb works well; just make sure to thaw and drain excess moisture.