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
- 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