Rhubarb Cake with Butter Sauce

This rustic rhubarb cake topped with luscious butter sauce transforms tangy spring rhubarb into a dessert worthy of your grandma's recipe box. The cake itself strikes the perfect balance between sweet and tart, while the warm butter sauce creates an irresistible finish that keeps everyone coming back for seconds.

I discovered this recipe during my first spring in a new home with a massive rhubarb patch. After trying countless rhubarb recipes, this cake quickly became our family favorite, requested for every spring birthday and graduation celebration.

Ingredients

• All purpose flour: Provides structure to hold the juicy rhubarb pieces
• Baking powder: Gives the cake its perfect rise
• Salt: Enhances all the flavors and balances sweetness
• Granulated sugar: Sweetens both cake and sauce without overpowering
• Unsalted butter: Creates tenderness in the cake and richness in the sauce
• Egg: Binds everything together while adding moisture
• Vanilla extract: Adds warmth and depth to both components
• Milk: Creates a tender crumb texture
• Fresh rhubarb: Brings bright tartness; look for firm stalks with vibrant color
• Heavy cream: Creates the silky smooth butter sauce

Step-by-Step Instructions

Prep Your Workspace:

Preheat your oven to 350°F and thoroughly grease a 9-inch square baking pan. I recommend using butter rather than cooking spray for extra flavor. Measure all ingredients before starting so everything flows smoothly.

Mix Dry Ingredients:

Whisk together flour, baking powder, and salt in a medium bowl until well combined. This step ensures even distribution of leavening so your cake rises uniformly. Spend at least 30 seconds whisking to properly incorporate.

Create The Base:

In a large bowl, cream together the sugar and softened butter until the mixture looks light and almost fluffy, about 3 minutes with an electric mixer. The sugar crystals create tiny air pockets that give the cake its tender texture. Add the egg and vanilla, beating until completely incorporated.

Combine Wet And Dry:

Add the flour mixture and milk alternately, beginning and ending with flour about a third at a time. Mix just until combined after each addition, being careful not to overmix which would develop gluten and toughen the cake. The batter will be thick and luxurious.

Add The Star Ingredient:

Gently fold in the chopped rhubarb with a rubber spatula using a light hand. Aim for pieces about half an inch in size for the perfect texture. The fold should be thorough but gentle to maintain the air incorporated during creaming.

Bake To Perfection:

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 45–50 minutes, until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. The cake will pull slightly away from the edges when done.

Create The Sauce:

While the cake bakes, combine butter, sugar, and heavy cream in a saucepan over medium heat. Stir constantly while the butter melts and sugar dissolves, about 5 minutes. Watch carefully as it can bubble up quickly. Once smooth, remove from heat and stir in vanilla extract.

Serve With Style:

Allow the cake to cool for 10 minutes before serving. Drizzle each slice with warm butter sauce, allowing it to soak in slightly. The contrast between the warm sauce and slightly tangy cake creates magic in every bite.

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My grandmother always said the secret to this recipe is patience when creaming the butter and sugar. She would tell stories of rhubarb growing wild behind her childhood farmhouse while we baked together, making this more than just a dessert but a connection to our family history.

Rhubarb Selection Tips

The perfect rhubarb for this cake comes from selecting stalks that snap crisply when bent. Young, tender stalks in spring offer the brightest flavor, though frozen rhubarb works wonderfully in winter months. Skip any stalks with wilted leaves or soft spots. Remember to discard the leaves completely as they contain oxalic acid and are not edible. The beautiful red exterior of rhubarb stalks doesn't affect flavor, so green stalks work equally well in this recipe.

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Make It Your Own

This versatile cake welcomes variations to match your taste preferences. Add a teaspoon of cinnamon or cardamom to the dry ingredients for a warming spice note. For textural contrast, sprinkle half a cup of chopped walnuts or pecans over the batter before baking. Strawberry-rhubarb enthusiasts can replace half the rhubarb with fresh strawberries for a classic pairing. The butter sauce can be flavored with a tablespoon of bourbon or rum for an adult twist, or try adding orange zest for brightness.

Serving Suggestions

While delicious on its own, this cake reaches new heights with thoughtful accompaniments. Serve slightly warm with a scoop of vanilla ice cream creating a hot-cold contrast that delights the palate. For brunch, offer it alongside fresh berries and whipped cream. At dinner parties, plate individual servings with a mint sprig and dust with powdered sugar for an elegant presentation. The cake pairs beautifully with afternoon tea or coffee, making it versatile enough for any occasion.

Storage Solutions

To maintain this cake's incredible moisture, store cooled leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week, though the texture becomes more dense when chilled. The cake freezes beautifully for up to three months when tightly wrapped in plastic wrap and foil. Store the butter sauce separately in a glass container in the refrigerator for up to two weeks, reheating gently before serving with thawed cake slices.

Frequently Asked Questions

→ Can I use frozen rhubarb for this cake?

Yes, frozen rhubarb works well. Make sure to thaw and drain it before adding it to the batter to prevent excess moisture.

→ How do I make the butter sauce smoother?

Ensure the heat is medium and stir continuously until the sugar fully dissolves. Avoid high heat to prevent the sauce from splitting.

→ Can I substitute heavy cream in the butter sauce?

Yes, you can use half-and-half or whole milk, but the sauce may be less rich and creamy.

→ How should I store the leftovers?

Store the cake in an airtight container at room temperature for 2-3 days. Refrigerate if paired with the sauce for optimal freshness.

→ Can I add other fruits to the cake?

Absolutely! Strawberries or blueberries pair wonderfully with rhubarb, adding an extra layer of flavor.