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
Ingredients For Rhubarb Cake With Butter Sauce
Cake Ingredients:Fresh Produce:Wet Ingredients:Butter Sauce Ingredients: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:Whisk these dry ingredients together until well blended. Gently fold in: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: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.
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FAQs
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.
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.
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
- 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
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
- Prepare the oven environment by heating to 350F (175C) and coating a 9×13-inch baking pan with grease to prevent sticking.
- Create the cake foundation by whisking dry ingredients – flour, sugar, baking powder, and salt – ensuring even distribution in a large mixing bowl.
- Incorporate fresh rhubarb chunks, milk, and melted butter into the dry mixture, using gentle folding techniques to maintain batter integrity without overmixing.
- Transfer the batter smoothly into the prepared baking pan, spreading evenly to ensure consistent baking texture.
- 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.
- Allow the cake to cool completely at room temperature, which helps stabilize its structure and enhances flavor development.
- Craft the butter sauce by combining butter, sugar, and heavy cream in a saucepan over medium heat, stirring continuously to prevent scorching.
- Bring the sauce to a gentle boil, then reduce to a simmer for one minute, creating a rich, smooth consistency.
- Remove sauce from heat and let it rest briefly to slightly thicken.
- 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
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.