Rhubarb Cake with Butter Sauce Recipe
This rhubarb cake with butter sauce is tender, moist, and perfectly sweet with a tangy kick. The rich, creamy butter sauce soaks into the cake for a melt-in-your-mouth dessert that’s comforting and irresistible.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
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 granulated sugar
1 cup heavy cream
Instructions
Preheat Oven:
Preheat to 350°F (175°C). Grease a 9×13-inch baking pan.
Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add Rhubarb:
Fold in diced rhubarb.
Combine Wet Ingredients:
Add milk and melted butter to the dry mixture. Stir until just combined—do not overmix.
Bake:
Pour batter into prepared pan and smooth the top.
Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Let the cake cool in the pan for 10–15 minutes.
Make Butter Sauce:
In a saucepan over medium heat, combine butter, sugar, and cream.
Stir often and bring to a gentle boil.
Boil for 1 minute, then remove from heat and let cool slightly.
Serve:
Slice cake and serve warm or at room temperature, topped with the warm butter sauce.
Notes
Drain frozen rhubarb well to avoid a soggy cake.
For extra flavor, add cinnamon, nutmeg, or lemon zest to the batter.
Berries can be added alongside rhubarb for a fruity twist.
Reheat the butter sauce before serving leftovers.
