Description
This Rhubarb Cake with Butter Sauce is an old-fashioned dessert featuring a moist vanilla cake studded with tart rhubarb and topped with a rich, warm butter sauce. The sweet, buttery glaze perfectly complements the bright flavor of rhubarb, making this comforting recipe ideal for spring gatherings, family dinners, or weekend baking.
Ingredients
Scale
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 3 cups fresh rhubarb, diced
For the Butter Sauce
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
Instructions
- Preheat the oven: Heat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare the batter: Whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla, then alternate adding the dry ingredients and buttermilk. Fold in the diced rhubarb.
- Bake the cake: Spread the batter evenly into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Make the butter sauce: While the cake bakes, combine the butter, sugar, and heavy cream in a saucepan. Bring to a gentle simmer, stirring until smooth. Remove from the heat and stir in the vanilla.
- Serve: Slice the warm cake and drizzle generously with the warm butter sauce. Enjoy plain or with whipped cream or vanilla ice cream.
Notes
Fresh rhubarb provides the best flavor, but frozen rhubarb can be used after thawing and draining well. The butter sauce can be made ahead and gently reheated before serving. Store leftover cake covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 395
- Sugar: 36g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: rhubarb cake with butter sauce, old fashioned rhubarb cake, moist rhubarb cake, homemade rhubarb dessert, spring rhubarb recipe, butter sauce dessert
