Description
Rhubarb Cake with Butter Sauce is a sweet-tart dessert with soft, moist crumb and a warm, velvety butter sauce that soaks into every bite—an old-fashioned treat perfect for spring and summer gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups chopped fresh rhubarb
- 1/2 cup unsalted butter (for sauce)
- 1/2 cup heavy cream or milk (for sauce)
- 1 cup granulated sugar (for sauce)
- 1 teaspoon vanilla extract (for sauce)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together flour, baking soda, salt, and sugar.
- In another bowl, mix egg, buttermilk, and vanilla extract.
- Combine wet and dry ingredients until just mixed, then fold in chopped rhubarb.
- Pour batter into the prepared pan and spread evenly.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Meanwhile, make the butter sauce by heating butter, cream, and sugar in a saucepan over medium heat. Stir constantly until it comes to a gentle boil, then remove from heat and stir in vanilla.
- Serve cake warm with a generous spoonful of hot butter sauce over each slice.
Notes
- Use frozen rhubarb if fresh isn’t available—just thaw and drain first.
- Add strawberries, cinnamon, or nutmeg for flavor variations.
- Top with brown sugar streusel before baking for added texture.
- The butter sauce can be flavored with almond extract or a splash of rum.
- Wrap and freeze individual cake slices for up to 2 months.
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 360
- Sugar: 33g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
