Rhubarb Cake with Butter Sauce is a deliciously moist and tangy dessert that combines the unique tartness of fresh rhubarb with a rich, sweet butter sauce.
The cake is easy to make, featuring basic ingredients like flour, sugar, butter, and milk, with chopped rhubarb folded into the batter for added flavor.
After baking, it’s topped with a smooth, buttery sauce made from butter, heavy cream, and sugar, creating the perfect balance of sweetness and richness.
This Rhubarb Cake with Butter Sauce is a delightful treat for any occasion, and with simple storage methods, you can enjoy it for days after baking..
If you love the tang of rhubarb and the richness of a buttery dessert sauce, you’re in for a real treat. Let’s dive into the details of this cake recipe!
How To Prepare Rhubarb Cake With Butter Sauce?
Recipe Details
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Calories: 320 kcal
Yield: 8 servings
Equipment Needed
To make this rhubarb cake, you won’t need any fancy equipment, just a few essentials:
- 9-inch round or square cake pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring spoons and cups
- Spatula
- Saucepan (for the butter sauce)
- Oven
Ingredients
Here’s everything you’ll need to make this delicious cake and buttery sauce:
For the cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 1 large egg
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup sour cream (or plain yogurt)
- 2 cups rhubarb, chopped (fresh or frozen)
- ½ teaspoon ground cinnamon (optional, for extra flavor)
For the butter sauce:
- ½ cup unsalted butter
- 1 cup heavy cream
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
1. Preheat your oven: Begin by preheating your oven to 350°F (175°C). Grease your cake pan with butter or cooking spray, or line it with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, , salt, and cinnamon (if using). Set this aside for later.
3. Cream the butter and sugar: In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
4. Add the egg and vanilla: Beat in the egg and vanilla extract until well combined.
5. Incorporate the sour cream: Add the sour cream to the wet mixture and stir until smooth.
6. Combine with dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
7. Fold in the rhubarb: Gently fold the chopped rhubarb into the batter, ensuring it’s evenly distributed. The rhubarb will add moisture and a lovely tartness to the cake.
8. Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Melt the butter: While the cake is cooling, prepare the butter sauce. In a small saucepan, melt the butter over medium heat.
10. Add cream and sugar: Once the butter is melted, stir in the heavy cream and brown sugar. Bring the mixture to a simmer and cook for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
11. Finish the sauce: Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. The butter sauce should be smooth, rich, and creamy.
Special Note
If you don’t have fresh rhubarb, you can use frozen rhubarb instead. Just make sure to thaw it completely and drain any excess moisture before adding it to the batter.
The cake will still have that delightful tang without sacrificing texture. Additionally, if you want to cut back on sugar, you can reduce the amount in both the cake and sauce, but I recommend not going too low, as rhubarb can be quite tart on its own.
Serving Suggestions
This Rhubarb Cake with Butter Sauce is best served warm, straight from the oven. Here are a few ways I love to serve it:
1. A scoop of vanilla ice cream: The combination of warm cake and cold ice cream is heavenly.
2. Whipped cream on top: A dollop of freshly whipped cream adds extra creaminess and is perfect with the tangy rhubarb.
3. Fresh berries: Serve the cake with a few fresh strawberries, raspberries, or blueberries for added flavor and color.
4. A sprinkle of powdered sugar: For a more elegant look, dust the top of the cake with powdered sugar before serving.
Quick Kitchen Tips
➤ Measure Flour Correctly: Always spoon flour into your measuring cup and level it off with a knife to avoid using too much, which can make your cake dense.
➤ Keep Butter Softened: For easy mixing, leave your butter at room temperature for about 30 minutes before creaming it with sugar.
➤ Use Fresh Rhubarb: For the best flavor and texture, opt for fresh rhubarb. If using frozen, ensure it’s fully thawed and drained to prevent excess moisture.
➤ Prevent Cake from Sticking: Line your baking pan with parchment paper, then grease it to make removing the cake easier.
Check Cake Doneness: Use a toothpick to check the center of your cake—if it comes out clean or with just a few crumbs, the cake is ready!
Health Benefits Of Rhubarb
Rhubarb isn’t just delicious—it’s also packed with health benefits! Here are a few reasons to feel good about enjoying this cake:
1. High in antioxidants: Rhubarb contains a range of antioxidants, including anthocyanins, which help fight oxidative stress and inflammation in the body.
2. Good source of vitamin K: This vitamin is essential for bone health and blood clotting.
3. Rich in fiber: Rhubarb is high in fiber, which helps promote digestive health and regularity.
4. Low in calories: Rhubarb is naturally low in calories, making it a great option for adding volume to dishes without a lot of extra calories.
Of course, the butter sauce will add some richness to the dish, but the rhubarb itself offers a nice balance of nutrients and can be enjoyed in moderation!
How To Store Leftovers
To store leftover Rhubarb Cake with Butter Sauce, allow the cake to cool completely before covering it with plastic wrap or placing it in an airtight container.
Store the cake at room temperature for up to 2-3 days. If you need to keep it longer, refrigerate the cake for up to a week.
For the butter sauce, store it in an airtight container in the fridge for up to 5 days. To reheat, gently warm the sauce on the stove or in the microwave, and serve over the cake for a fresh taste.
You can also freeze the cake (without sauce) for up to 3 months, then thaw it before serving.
Conclusion
I absolutely love making this rhubarb cake with butter sauce whenever I want something that’s both comforting and indulgent.
The tartness of the rhubarb and the sweet, creamy sauce create a beautiful balance of flavors that’s just irresistible.
Whether you serve it warm with a scoop of ice cream or simply enjoy it with a cup of tea, this cake is sure to be a hit.
If you’re looking for a dessert that’s simple yet impressive, give this Rhubarb Cake with Butter Sauce a try—you won’t regret it!
Happy baking, and enjoy every bite!
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Rhubarb Cake With Butter Sauce
Equipment
- 9-inch round or square cake pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring spoons and cups
- Spatula
- Saucepan (for the butter sauce)
- Oven
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 1 large egg
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain yogurt
- 2 cups rhubarb chopped (fresh or frozen)
- ½ teaspoon ground cinnamon optional, for extra flavor
For the butter sauce:
- ½ cup unsalted butter
- 1 cup heavy cream
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven: Begin by preheating your oven to 350°F (175°C). Grease your cake pan with butter or cooking spray, or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, , salt, and cinnamon (if using). Set this aside for later.
- Cream the butter and sugar: In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
- Add the egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Incorporate the sour cream: Add the sour cream to the wet mixture and stir until smooth.
- Combine with dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Fold in the rhubarb: Gently fold the chopped rhubarb into the batter, ensuring it’s evenly distributed. The rhubarb will add moisture and a lovely tartness to the cake.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Melt the butter: While the cake is cooling, prepare the butter sauce. In a small saucepan, melt the butter over medium heat.
- Add cream and sugar: Once the butter is melted, stir in the heavy cream and brown sugar. Bring the mixture to a simmer and cook for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
- Finish the sauce: Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. The butter sauce should be smooth, rich, and creamy.