Rhubarb Cake with Butter Sauce Recipe

Why You’ll Love This Recipe

I love how this recipe turns humble rhubarb into something truly special. The cake itself is soft and lightly sweet, with a pleasant tartness from the rhubarb, while the buttery cream sauce adds a luscious, velvety finish. It’s easy to make, uses simple ingredients, and feels nostalgic—like a dessert straight from Grandma’s kitchen. Served warm with the golden sauce poured over the top, it’s pure comfort food.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1½ cups granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2 cups diced rhubarb (fresh or well-drained frozen)
1 cup milk
½ cup melted butter

For the butter sauce:
½ cup butter
1 cup sugar
1 cup heavy cream

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. In a large bowl, I whisk together the flour, sugar, baking powder, and salt.

3. I fold in the diced rhubarb until it’s evenly coated with the dry ingredients.

4. I pour in the milk and melted butter, stirring just until combined—being careful not to overmix.

5. I spread the batter evenly in the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.

6. I let the cake cool slightly in the pan while I prepare the butter sauce.

7. For the sauce, I combine the butter, sugar, and heavy cream in a saucepan over medium heat. I bring it to a gentle boil, stirring frequently, and let it cook for 1 minute before removing it from the heat.

8. I serve slices of the warm cake topped generously with the buttery sauce—it soaks in beautifully and makes each bite decadent.

Servings and timing

This recipe makes about 12 servings. It takes around 15 minutes to prepare, 45 minutes to bake, and 1 hour total including cooling time.

Variations

Sometimes I add a pinch of cinnamon or nutmeg to the batter for extra warmth. When I want a fruity twist, I mix in a handful of raspberries or sliced strawberries with the rhubarb. For a citrus note, I like adding a bit of orange zest to the butter sauce—it brightens the flavor perfectly.

Storage/reheating

I store leftover cake covered in the refrigerator for up to 3 days. The butter sauce keeps well in a jar in the fridge for about a week. To serve, I reheat individual cake slices in the microwave for about 10–15 seconds and warm the sauce on the stovetop until it’s pourable again.

FAQs

Can I use frozen rhubarb?

Yes, I often do. I just make sure to thaw it completely and drain it well to avoid adding too much moisture to the batter.

Do I need to peel rhubarb?

No, I leave the skin on—it softens nicely during baking and adds color to the cake.

Can I make the butter sauce ahead of time?

Absolutely. I store it in the fridge and reheat gently before serving so it stays smooth and creamy.

What if I don’t have heavy cream?

I’ve used half-and-half or even evaporated milk in a pinch; the sauce will still turn out rich and delicious.

Can I serve this cake without the sauce?

You can, but I wouldn’t recommend it—the butter sauce is what makes this dessert unforgettable!

Conclusion

This rhubarb cake with butter sauce is a classic, comforting dessert that never fails to impress. I love its soft, moist crumb and the way the warm, buttery sauce seeps into every piece. Whether I make it for a family gathering or just because I’m craving something cozy, it’s a recipe that always brings a touch of homemade sweetness to the table.

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