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
