Description
This Moist Rhubarb Cake with Butter Sauce is a tender homemade dessert featuring juicy rhubarb pieces baked into a soft, flavorful cake and finished with a rich buttery sauce. Easy to prepare and full of sweet-tart flavor, this classic recipe is perfect for family gatherings, spring baking, or a cozy dessert at home.
Ingredients
Scale
Ingredients
For the Rhubarb Cake
- 3 cups fresh rhubarb, chopped
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
For the Butter Sauce
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
Instructions
- Prepare the oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make the batter: In a large bowl, combine flour, sugar, baking soda, and salt. Add egg, vanilla, buttermilk, and melted butter. Stir until just combined.
- Add rhubarb: Fold the chopped rhubarb into the batter until evenly distributed.
- Bake the cake: Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the butter sauce: While the cake bakes, melt butter in a saucepan. Add sugar and cream, stirring until smooth. Simmer gently for a few minutes, then remove from heat and stir in vanilla.
- Serve: Cut warm cake into slices and drizzle generously with the butter sauce before serving.
Notes
For the best texture, do not overmix the cake batter. Fresh rhubarb provides the ideal flavor, but frozen rhubarb can be used after thawing and draining excess moisture. Serve warm with extra butter sauce or a scoop of vanilla ice cream for an extra special dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice with butter sauce
- Calories: 390
- Sugar: 28g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: moist rhubarb cake with butter sauce, rhubarb cake recipe, easy rhubarb dessert, homemade rhubarb cake, spring baking recipe, buttery dessert cake
