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.
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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.
