This Rhubarb Cake with Butter Sauce is the kind of dessert that quietly steals the show. It’s incredibly moist, perfectly sweet with a delightful tang from the rhubarb, and finished with a warm, buttery cream sauce that takes it completely over the top. If you’re looking for a comforting springtime treat or an easy dessert to impress guests, this one’s a keeper. It comes together in no time, with simple pantry ingredients, and tastes like something straight from a cozy countryside kitchen.
Why You’ll Love This Recipe
- Perfect for Spring (and Beyond): Fresh rhubarb adds a seasonal brightness that makes every bite sing. But don’t worry—frozen works beautifully too, so you can enjoy this year-round.
- Crazy Moist Texture: This isn’t your average cake. It’s soft, tender, and ultra-moist thanks to the juicy rhubarb and rich batter.
- That Butter Sauce!: Poured warm over the cake, this silky sauce soaks in slightly and leaves you swooning. It’s creamy, sweet, and buttery heaven.
- No Mixer Needed: You can whip up the batter with just a bowl and spoon. It’s truly that easy.
Ingredients You’ll Need
Let’s break down what makes this cake so delicious:
- All-Purpose Flour: The foundation of the cake. Keeps it tender yet sturdy enough to hold all that juicy rhubarb.
- Granulated Sugar: Sweetens the cake and balances the tartness of the rhubarb.
- Baking Powder: Gives the cake a lovely lift and helps it bake up light.
- Salt: Just a pinch to balance the sweetness and enhance the flavors.
- Rhubarb: The star ingredient! Fresh or frozen both work—just make sure frozen rhubarb is well-drained. Its tartness cuts through the richness perfectly.
- Milk: Adds moisture and helps bring the batter together.
- Melted Butter: Keeps the cake rich and flavorful with that homemade, buttery finish.
- Butter (for the sauce): This is where the magic happens—don’t skimp here!
- Sugar (for the sauce): Sweetens the sauce to balance the butter and cream.
- Heavy Cream: Makes the butter sauce silky and indulgent. No substitutions here—you want that luscious texture.
Variations
Feel like getting a little creative? Try one of these fun twists:
- Add Warm Spices: A pinch of cinnamon or nutmeg in the batter adds cozy depth.
- Citrus Zing: Add some grated orange or lemon zest to brighten up the cake even more.
- Berry Boost: Mix in a handful of chopped strawberries or raspberries with the rhubarb for a mixed-fruit version.
- Nutty Crunch: Top the batter with a sprinkle of chopped pecans or walnuts before baking.
How to Make Rhubarb Cake with Butter Sauce
Step 1: Make the Cake Batter
Preheat your oven to 350°F. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Fold in the diced rhubarb. Add milk and melted butter and stir until just combined—don’t overmix.
Step 2: Bake
Pour the batter into a greased 9×13-inch baking pan. Smooth the top gently. Bake for about 45 minutes, or until a toothpick comes out clean.
Step 3: Cool
Let the cake cool in the pan. It’s okay if it’s slightly warm when you serve it, but it shouldn’t be piping hot.
Step 4: Make the Butter Sauce
In a heavy saucepan, combine the butter, sugar, and heavy cream. Bring to a gentle boil over medium heat, stirring often. Let it boil for 1 minute, then remove from the heat and let cool slightly. It should be smooth and silky.
Step 5: Serve
Slice the cake and serve warm or at room temperature with generous spoonfuls of the warm butter sauce poured on top. Don’t be shy—it’s the best part!
Pro Tips for Making the Recipe
- Use Fresh Rhubarb When You Can: It’s more vibrant and flavorful. If using frozen, drain well to prevent excess moisture.
- Don’t Overmix the Batter: Stir just until combined for the lightest texture.
- Warm the Sauce Right Before Serving: A quick reheat on the stove or in the microwave keeps it silky and pourable.
- Let the Cake Rest: After baking, let it sit for 10-15 minutes. This helps it set and makes slicing easier.
How to Serve
This cake shines with just the butter sauce, but here are a few more ways to enjoy it:
With Ice Cream
Add a scoop of vanilla or strawberry ice cream alongside for the ultimate spring dessert.
With Tea or Coffee
Perfect for afternoon tea, brunch, or a cozy moment with coffee on the porch.
Dressed Up
Top with a few fresh berries or a dollop of whipped cream for special occasions.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. The sauce should be stored separately in the fridge.
Freezing
Yes, you can freeze it! Wrap the cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge. Freeze the sauce separately in a small container.
Reheating
Warm individual cake slices in the microwave for about 20–30 seconds. Reheat the sauce gently on the stovetop or in short bursts in the microwave until warm and pourable.
FAQs
Can I make this cake without rhubarb?
While rhubarb is the key flavor, you can substitute it with diced apples, strawberries, or even raspberries. Just adjust the sugar if your fruit is sweeter.
Is the butter sauce necessary?
Absolutely! It’s what makes this cake truly special. You could skip it, but you’d be missing out on the rich, silky finish that makes every bite magical.
Can I use a different pan size?
Yes, but baking time will vary. For cupcakes or loaf pans, check for doneness earlier. The 9×13 pan gives the best texture and easy serving.
Can I make this cake dairy-free?
You can substitute plant-based milk and vegan butter in the cake itself, but the butter sauce won’t be the same without cream. You could try coconut cream, but expect a different flavor profile.
Final Thoughts
This Rhubarb Cake with Butter Sauce is a springtime showstopper that’s as simple as it is unforgettable. Whether you’re serving it at a weekend brunch, packing it for a picnic, or enjoying a slice with your afternoon coffee, it delivers big comfort with minimal effort. Try it once, and it might just become your go-to seasonal dessert.
Print
Rhubarb Cake with Butter Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This incredibly moist rhubarb cake is sweet with a delightful tang and is served with a warm, buttery cream sauce that soaks in to create a comforting dessert perfect for spring and beyond.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups diced rhubarb (fresh or well-drained frozen)
- 1 cup milk
- 1/2 cup melted butter
- 1/2 cup butter (for the sauce)
- 1 cup sugar (for the sauce)
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Fold in the diced rhubarb.
- Add milk and melted butter. Stir until just combined; do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly in the pan.
- For the butter sauce, combine butter, sugar, and heavy cream in a saucepan over medium heat. Bring to a gentle boil, stirring often. Boil for 1 minute, then remove from heat and let cool slightly.
- Serve slices of cake warm or at room temperature, topped generously with warm butter sauce.
Notes
- Frozen rhubarb should be drained well to avoid excess moisture.
- Add spices like cinnamon or nutmeg, citrus zest, or berries for variations.
- Warm the butter sauce right before serving for best texture.
- Let cake rest 10–15 minutes after baking before slicing.
President Donald Trump wants to bring back American manufacturing in ways that would reshape the United States economy to look more like China’s. The campaign, which has led to a rapidly escalating trade war with China, has given ample social media fodder to Chinese and American observers alike.
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Announcing a series of sweeping tariffs in a move dubbed “Liberation Day,” Trump said last week that it will lead factories to move production back to American shores, boosting the U.S. economy after “foreign leaders have stolen our jobs, foreign cheaters have ransacked our factories, and foreign scavengers have torn apart our once beautiful American dream.”
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In a Truth Social post Wednesday, Trump announced that he is raising tariffs on goods imported from China to 125%, up from the 104% that took effect the same day, due to “the lack of respect that China has shown to the World’s Markets.” Higher targeted tariffs on other countries have been paused for 90 days, although the 10% baseline tariff will remain in place for all countries.
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Meme-makers and Chinese government officials have in recent days begun pointing out the irony of Trump’s tariff-driven manufacturing pivot through AI-generated satire and political cartoons that have percolated online, with many American users boosting the jokes.
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Les adherents du parti Les Republicains sont appeles a voter, samedi et dimanche, pour choisir leur futur president. Mais entre Bruno Retailleau et Laurent Wauquiez, peu de differences ideologiques existent : a l’image de ce qu’est devenu leur parti depuis 2017, tous deux font campagne a droite toute en misant sur les questions d’immigration et de securite.
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Publie le : 16/05/2025 – 10:45
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Laurent Wauquiez et Bruno Retailleau, le 19 septembre 2024, arrivant a Matignon.
Laurent Wauquiez et Bruno Retailleau, le 19 septembre 2024, arrivant a Matignon. © Ludovic Marin, AFP
Apres plusieurs semaines de campagne, difficile de savoir qui de Bruno Retailleau ou Laurent Wauquiez remportera la presidence du parti Les Republicains (LR). Les adherents du parti de droite sont invites a les departager, samedi 17 et dimanche 18 mai, pour choisir celui qui incarnera desormais LR, avec en toile de fond l’election presidentielle de 2027.
Mais comment choisir entre deux candidats presentant si peu de differences de ligne ideologique ? Bruno Retailleau et Laurent Wauquiez placent constamment l’immigration et la securite au centre de leurs discours. Si bien que pour exister face a un candidat-ministre devenu favori et omnipresent dans les medias, l’ancien president de la region Auvergne-Rhone-Alpes s’est senti oblige de jouer la surenchere en proposant, le 8 avril dans le JDNews, “que les etrangers dangereux sous OQTF [Obligation de quitter le territoire francais] soient enfermes dans un centre de retention a Saint-Pierre-et-Miquelon, hors de l’Hexagone”.
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Today was supposed to be the day that President Donald Trump’s so-called “reciprocal” tariffs on dozens of countries kicked in after a three-month delay, absent trade deals. But their introduction has been postponed, again.
The new, August 1 deadline prolongs uncertainty for businesses but also gives America’s trading partners more time to strike trade deals with the United States, avoiding the hefty levies.
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Mainstream economists would probably cheer that outcome. Most have long disliked tariffs and can point to research showing they harm the countries that impose them, including the workers and consumers in those economies. And although they also recognize the problems free trade can create, high tariffs are rarely seen as the solution.
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Trump’s tariffs so far have not meaningfully boosted US inflation, slowed the economy or hurt jobs growth. Inflation is “the dog that didn’t bark,” Treasury Secretary Scott Bessent likes to say. But economists argue inflation and jobs will have a delayed reaction to tariffs that could start to get ugly toward the end of the year, and that the current calm before the impending storm has provided the administration with a false sense of security.
“The positives (of free trade) outweigh the negatives, even in rich countries,” Antonio Fatas, an economics professor at business school INSEAD, told CNN. “I think in the US, the country has benefited from being open, Europe has benefited from being open.”
Consumers lose out
Tariffs are taxes on imports and their most direct typical effect is to drive up costs for producers and prices for consumers.
Around half of all US imports are purchases of so-called intermediate products, needed to make finished American goods, according to data from the Organisation for Economic Co-operation and Development.
“If you look at a Boeing aircraft, or an automobile manufactured in the US or Canada… it’s really internationally sourced,” Doug Irwin, an economics professor at Dartmouth College, said on the EconTalk podcast in May. And when American businesses have to pay more for imported components, it raises their costs, he added.
Likewise, tariffs raise the cost of finished foreign goods for their American importers.
“Then they have to pass that on to consumers in most instances, because they don’t have deep pockets where they can just absorb a 10 or 20 or 30% tariff,” Irwin said.