There’s something magical about the sweet-tart combination of rhubarb and the richness of a buttery topping. This Rhubarb Cake with Butter Sauce is an old-fashioned, crowd-pleasing recipe that’s soft, moist, and indulgent without being overly complicated. Whether you’re hosting a spring brunch or simply want a comforting dessert with a twist, this cake is sure to steal the spotlight.
Ingredients for Rhubarb Cake with Butter Sauce
For the Rhubarb Cake:
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2 cups chopped fresh rhubarb (or frozen, thawed and drained)
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1 1/2 cups granulated sugar
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1/2 cup unsalted butter, softened
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1 large egg
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1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar or lemon juice)
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
For the Butter Sauce:
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1/2 cup unsalted butter
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1 cup granulated sugar
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3/4 cup heavy cream
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1 teaspoon vanilla extract
Recommended Kitchen Tools
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Mixing bowls (medium and large)
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Hand or stand mixer
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Rubber spatula
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9×13-inch baking pan
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Saucepan (for butter sauce)
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Measuring cups and spoons
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Cooling rack
Step-by-Step Preparation Instructions
1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
2: Cream the Base
In a large bowl, cream the softened butter and sugar together until light and fluffy. This should take about 2–3 minutes using a hand or stand mixer on medium speed.
3: Add Wet Ingredients
Beat in the egg, then add the buttermilk and vanilla extract. Mix until well incorporated. The batter may look slightly curdled at this stage, which is completely normal.
4: Add Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Do not overmix.
5: Fold in Rhubarb
Gently fold in the chopped rhubarb using a rubber spatula, distributing it evenly throughout the batter.
6: Bake
Pour the batter into the prepared baking pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly before serving.
7: Make the Butter Sauce
While the cake is baking or cooling, prepare the butter sauce. In a medium saucepan over medium heat, combine the butter, sugar, and heavy cream. Stir continuously until the mixture comes to a gentle boil. Reduce heat and simmer for 3–5 minutes until thickened slightly. Remove from heat and stir in the vanilla extract.
8: Serve
Cut the cake into squares and drizzle generously with warm butter sauce just before serving.
Helpful Tips for Success
Fresh vs. Frozen Rhubarb: If using frozen rhubarb, thaw and drain it thoroughly to avoid excess moisture in the batter.
Storage: The cake keeps well in an airtight container at room temperature for up to 2 days, or in the refrigerator for 5 days. Reheat and re-drizzle with sauce before serving.
Make It Ahead: Both the cake and butter sauce can be made a day in advance. Just rewarm the sauce before serving.
Add a Crunch: For extra texture, sprinkle a handful of chopped pecans or walnuts over the batter before baking.
Serving Suggestions: Top with whipped cream or vanilla ice cream to elevate it further for special occasions.
Approximate Nutritional Value (Per Serving — Based on 12 Servings)
Calories: 360
Total Fat: 17g
Saturated Fat: 10g
Cholesterol: 60mg
Sodium: 240mg
Carbohydrates: 50g
Sugar: 35g
Fiber: 1g
Protein: 3g
Why You’ll Love Rhubarb Cake with Butter Sauce
Moist, tender, and bursting with tangy rhubarb flavor, this Rhubarb Cake with Butter Sauce is the perfect dessert to celebrate the beauty of seasonal ingredients. The rich, velvety sauce seeps into every bite, transforming the cake into something truly special. Whether you’re new to baking with rhubarb or a longtime fan, this recipe is simple, nostalgic, and always delicious.
