This rhubarb cake with butter sauce is a soft, cozy dessert with a sweet-tart rhubarb bite and a rich warm sauce poured over the top. I like how simple it feels, yet it tastes special enough for family gatherings, spring baking, or a comforting weekend treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
1/2 cup milk
2 cups chopped rhubarb
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Directions
I preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
I whisk together the flour, baking powder, and salt in a medium bowl.
In a large bowl, I cream the sugar and softened butter until light and fluffy. Then I beat in the egg and vanilla extract.
I gradually add the flour mixture to the creamed mixture, alternating with the milk. I begin and end with the flour mixture.
Then I gently fold in the chopped rhubarb.
I pour the batter into the prepared pan and spread it evenly.
I bake the cake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
To make the butter sauce, I combine the butter, sugar, and heavy cream in a saucepan over medium heat. I cook and stir until the sugar dissolves and the sauce turns smooth.
Next I remove the sauce from the heat and stir in the vanilla extract.
I serve the warm cake with plenty of warm butter sauce drizzled over each slice.
Servings and Timing
This recipe makes 8 servings.
Prep time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour 5 minutes
Calories: about 420 kcal per serving
Variations
I sometimes add a little orange zest to the batter for a brighter flavor. I also like swapping part of the rhubarb with strawberries for a sweeter fruit cake. For extra warmth, I add a pinch of cinnamon to the dry ingredients.
Storage/Reheating
I store leftover cake covered in the refrigerator for up to 4 days. I keep the butter sauce in a separate airtight container when possible.
To reheat, I warm individual cake slices in the microwave for a few seconds, then warm the sauce separately and drizzle it over the cake before serving.
FAQs
Can I use frozen rhubarb?
Yes, I can use frozen rhubarb. I thaw it first and drain off extra liquid so the cake does not become too wet.
Can I make this cake ahead of time?
Yes, I can bake the cake ahead and store it covered. I like to warm it slightly before serving so it tastes fresh and cozy.
Does rhubarb cake taste very sour?
The rhubarb adds a tart flavor, but the sugar and butter sauce balance it nicely.
Can I serve this cake without the butter sauce?
Yes, I can serve it plain, but I think the warm butter sauce makes the dessert richer and more comforting.
How do I know when the cake is done?
I check the center with a toothpick. When it comes out clean or with a few moist crumbs, the cake is ready.
Conclusion
This rhubarb cake with butter sauce is a simple homemade dessert with soft cake, tangy fruit, and a warm buttery finish. I love serving it slightly warm because the sauce melts into each slice and makes it feel extra special.
📖 Recipe:
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Rhubarb Cake with Butter Sauce
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This rhubarb cake with butter sauce is soft, moist, and filled with sweet-tart rhubarb flavor. Served warm with a rich buttery sauce, it makes a cozy dessert perfect for spring gatherings or weekend baking.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
1/2 cup milk
2 cups chopped rhubarb
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the sugar and softened butter until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add the flour mixture to the creamed mixture, alternating with the milk, beginning and ending with the flour mixture.
- Fold in the chopped rhubarb gently.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- To prepare the butter sauce, combine the butter, sugar, and heavy cream in a saucepan over medium heat. Stir until the sugar dissolves and the sauce is smooth.
- Remove the sauce from the heat and stir in the vanilla extract.
- Serve the warm cake drizzled generously with warm butter sauce.
Notes
Add orange zest for a brighter citrus flavor.
Swap part of the rhubarb with strawberries for a sweeter variation.
Add a pinch of cinnamon to the dry ingredients for extra warmth.
Store leftover cake covered in the refrigerator for up to 4 days.
Keep the butter sauce in a separate airtight container when possible.
Warm the cake and sauce separately before serving for best texture and flavor.
Frozen rhubarb can be used if thawed and drained well.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
