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Rhubarb cake served with a delicious butter sauce on a white plate
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Rhubarb Cake with Butter Sauce

A delightful dessert that combines the tartness of fresh rhubarb with the rich sweetness of a warm butter sauce, perfect for any occasion.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert, Treat
Cuisine: American
Keyword: Butter Sauce, Dessert Recipe, Easy Dessert, Potluck Dessert, Rhubarb Cake
Servings: 12 pieces
Calories: 375kcal

Ingredients

For the Cake

  • 2 cups diced fresh rhubarb with a tart crunch that complements the cake's sweetness.
  • 1 cup buttermilk for a tender crumb and flavorful depth.
  • 1.5 cups granulated sugar to balance the tangy rhubarb.
  • 0.5 cups unsalted butter, softened which adds richness and moisture.
  • 2 tsp vanilla extract bringing a lovely aromatic quality.
  • 2 cups all-purpose flour for structure and softness.
  • 1 tsp baking soda to help the cake rise to perfection.
  • 0.25 tsp salt enhancing all the flavors in the cake.

For the Butter Sauce

  • 0.5 cups unsalted butter for the sauce, which enriches the mixture.
  • 0.5 cups heavy cream that gives the sauce a decadent finish.
  • 1 cup granulated sugar for sauce to sweeten the buttery goodness.
  • 1 tsp vanilla extract for sauce to add aromatic depth.

Instructions

Preparation

  • Preheat your oven to 175°C (350°F) and grease a 9x13-inch baking dish with butter.
  • In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
  • Add the vanilla extract to the creamed mixture and mix until fully incorporated.
  • Whisk together the all-purpose flour, baking soda, and salt in a separate bowl.
  • Alternately add the flour mixture and buttermilk to the creamed mixture, mixing just until combined.
  • Gently fold in the diced fresh rhubarb.

Baking

  • Pour the batter into the greased baking pan and spread it evenly. Bake for 40-45 minutes until golden brown.

Butter Sauce Preparation

  • In a saucepan over medium heat, combine the unsalted butter, heavy cream, and granulated sugar for the sauce. Stir constantly until the sugar dissolves.
  • Remove from heat and stir in the vanilla extract.

Serving

  • Once the cake has cooled slightly, slice into portions and pour warm butter sauce over the slices just before serving.

Notes

Ensure the rhubarb is fresh and firm for best flavor. You may use frozen rhubarb if thawed and drained. Consider adding a pinch of cinnamon to the sauce for extra flavor.