Rhubarb Cake With Butter Sauce Recipe

Dreamy Rhubarb Cake with Butter Sauce Recipe: Sweet Spring Magic

Sweet, tangy rhubarb cake with butter sauce brings spring’s most vibrant flavors straight to your dessert table.

Fresh rhubarb dancing through a tender crumb creates a delightful contrast of textures and tastes.

The rich, silky butter sauce adds a luxurious touch that elevates this classic treat.

Seasonal ingredients shine in this simple yet elegant dessert that feels both comforting and special.

Each slice promises a burst of bright, sweet-tart goodness that will have everyone asking for seconds.

This recipe transforms humble rhubarb into a show-stopping finale for any meal.

Prepare to savor every decadent bite of this irresistible rhubarb cake.

Rhubarb Cake With Butter Sauce That Impresses

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Ingredients For Rhubarb Cake With Butter Sauce

Cake Ingredients:
  • All-Purpose Flour: A key dry ingredient that provides structure to the cake's texture.
  • Sugar: Adds sweetness and helps create a tender crumb in the cake.
  • Baking Powder: Ensures the cake rises and becomes light and fluffy.
  • Salt: Enhances the overall flavor of the cake.
Fresh Produce:
  • Rhubarb: A tart and vibrant vegetable that adds a unique tangy flavor and moisture to the cake.
  • Milk: Provides moisture and helps bind the cake ingredients together.
Wet Ingredients:
  • Butter, Melted: Adds richness and helps create a soft, moist cake texture.
Butter Sauce Ingredients:
  • Butter: Creates a rich and creamy base for the sauce.
  • Sugar: Adds sweetness to the butter sauce.
  • Heavy Cream: Gives the sauce a smooth and luxurious consistency.

Baking Rhubarb Cake With Butter Sauce

Baking Rhubarb Cake With Butter Sauce

Step 1: Prepare the Oven and Pan

Set your oven to 350F (175C). Lightly grease a 9×13-inch baking pan with butter or cooking spray to ensure the cake doesn’t stick.

Step 2: Create the Cake Mixture

In a large mixing bowl, combine:
  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
Whisk these dry ingredients together until well blended. Gently fold in:
  • Freshly chopped rhubarb
  • Whole milk
  • Melted butter

Mix until just combined, being careful not to overmix the batter.

Step 3: Bake the Delectable Cake

Transfer the batter into the prepared baking pan. Spread evenly with a spatula.

Place in the preheated oven and bake for 45 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Remove from oven and allow the cake to cool completely at room temperature.

Step 4: Craft the Luscious Butter Sauce

In a medium saucepan, combine:
  • Unsalted butter
  • Granulated sugar
  • Heavy cream

Heat over medium flame, stirring continuously.

Once the mixture reaches a boil, reduce heat and let simmer for one minute. Remove from heat.

Step 5: Serve and Indulge

Slice the cooled cake into generous portions. Drizzle each slice with the warm butter sauce.

If the sauce has cooled, gently reheat before serving. Enjoy the perfect balance of tangy rhubarb and rich, sweet sauce.

Tips For Rhubarb Cake With Butter Sauce

  • Stop stirring as soon as ingredients are combined to keep the cake tender and prevent a tough, dense texture.
  • Dice rhubarb into uniform small pieces to ensure even baking and consistent texture throughout the cake.
  • Allow cake to cool completely before adding butter sauce to prevent soggy spots and maintain the cake's structural integrity.
  • Stir butter sauce constantly while heating to prevent burning and create a silky, consistent sauce.
  • Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.

Flavor Twists For Rhubarb Cake With Butter Sauce

  • Gluten-Free Rhubarb Delight: Replace wheat flour with almond or gluten-free flour blend for celiac or wheat-sensitive individuals.
  • Vegan Rhubarb Alternative: Substitute butter with coconut oil, milk with almond milk, and use maple syrup instead of sugar for plant-based eaters.
  • Low-Sugar Rhubarb Treat: Use stevia or monk fruit sweetener to reduce sugar content for diabetic or health-conscious individuals.
  • Seasonal Berry Variation: Replace rhubarb with strawberries or mixed berries for a different fruity flavor profile during summer months.

Presentation Ideas For Rhubarb Cake With Butter Sauce

  • Pair with Creamy Vanilla Ice Cream: Cool, smooth vanilla ice cream perfectly balances the tangy rhubarb cake's warmth, creating a delightful contrast in temperatures and textures.
  • Complement with Chai Tea: Spicy, aromatic chai tea enhances the cake's richness, with its cardamom and cinnamon notes harmonizing beautifully with the buttery sauce.
  • Match with Sweet Dessert Wine: A chilled moscato or late harvest riesling cuts through the cake's sweetness, offering a light, fruity counterpoint that elevates the dessert experience.
  • Serve with Fresh Whipped Cream: Lightly sweetened whipped cream adds an extra layer of silky richness, softening the rhubarb's tartness and complementing the butter sauce's decadence.

Storing Rhubarb Cake With Butter Sauce Correctly

  • Store leftover cake in an airtight container in the refrigerator for up to 4 days. Cover with plastic wrap or aluminum foil to prevent drying out.
  • Wrap individual cake slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Warm slices in the microwave for 15-20 seconds or in a preheated oven at 325F for 5-7 minutes. Add a small splash of water to keep the cake moist.
  • Keep butter sauce in a sealed jar in the refrigerator for 3-4 days. Gently reheat in a saucepan over low heat, stirring constantly to prevent separation.

FAQs

  • What makes rhubarb cake unique?

Rhubarb adds a tart, tangy flavor that balances the sweetness of the cake, creating a complex and refreshing dessert that’s different from typical fruit cakes.

  • Is rhubarb safe to eat raw?

No, rhubarb leaves are toxic and should never be consumed. Only the stalks are edible and safe for cooking, which is why they’re carefully prepared in this recipe.

  • Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb. Just thaw and drain excess moisture before adding to the cake batter to prevent the cake from becoming too wet.

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Rhubarb Cake With Butter Sauce Recipe

Rhubarb Cake With Butter Sauce Recipe


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4.6 from 9 reviews

  • Total Time: 1 hour
  • Yield: 12 1x

Description

Homemade rhubarb cake with butter sauce brings spring’s tangy sweetness to your dessert table. Rich, buttery sauce drizzled over tart rhubarb creates a perfectly balanced treat you’ll crave season after season.


Ingredients

Scale

Primary Ingredients:

  • 4 cups all-purpose flour
  • 4 cups diced rhubarb (fresh or frozen)
  • 2 cups granulated sugar
  • 2 cups milk

Leavening and Seasoning:

  • 4 teaspoons baking powder
  • 1/2 teaspoon salt

Butter and Cream Components:

  • 6 tablespoons butter, melted
  • 1/2 cup (1 stick) butter
  • 3/4 cup heavy cream
  • 1 cup granulated sugar

Instructions

  1. Prepare the oven environment by heating to 350F (175C) and coating a 9×13-inch baking pan with grease to prevent sticking.
  2. Create the cake foundation by whisking dry ingredients – flour, sugar, baking powder, and salt – ensuring even distribution in a large mixing bowl.
  3. Incorporate fresh rhubarb chunks, milk, and melted butter into the dry mixture, using gentle folding techniques to maintain batter integrity without overmixing.
  4. Transfer the batter smoothly into the prepared baking pan, spreading evenly to ensure consistent baking texture.
  5. Position the pan in the preheated oven and bake for approximately 45 minutes, monitoring doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter.
  6. Allow the cake to cool completely at room temperature, which helps stabilize its structure and enhances flavor development.
  7. Craft the butter sauce by combining butter, sugar, and heavy cream in a saucepan over medium heat, stirring continuously to prevent scorching.
  8. Bring the sauce to a gentle boil, then reduce to a simmer for one minute, creating a rich, smooth consistency.
  9. Remove sauce from heat and let it rest briefly to slightly thicken.
  10. Slice the cooled cake and generously drizzle warm butter sauce over each serving, reheating sauce gently if it has cooled down.

Notes

  • Choose firm, bright red rhubarb stalks for the most vibrant flavor and texture in your cake.
  • Consider reducing sugar slightly if using very ripe, sweet rhubarb to balance the tartness.
  • Toss rhubarb pieces in a little flour before adding to batter to prevent sinking during baking.
  • For gluten-free option, substitute regular flour with almond or gluten-free all-purpose flour blend.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 441 kcal
  • Sugar: 27 g
  • Sodium: 226 mg
  • Fat: 19 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 60 g
  • Fiber: 1.5 g
  • Protein: 6 g
  • Cholesterol: 52 mg
Maya Thompson

Maya Thompson

Culinary Content Creator & Nutrition Enthusiast

Expertise

Healthy single-serving recipes, Meal prepping for individuals, Integrating nutrition into everyday cooking, Vegetarian and plant-based cuisine​

Education

The Chef’s Academy at Harrison College
Associate of Applied Science in Culinary Arts
Focus: Nutrition, meal planning, and culinary techniques for healthy living.


Maya found her passion in the kitchen by mixing good food with good energy. After earning her culinary degree at The Chef’s Academy at Harrison College, she made it her mission to keep cooking simple, wholesome, and packed with flavor.
At Steelhead Diner, Maya shares easy, healthy recipes built for real life. For Maya, great food seems like a celebration of everyday moments, made better one fresh bite at a time.

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