Rhubarb Cake with Butter Sauce is a warm, comforting dessert that celebrates the tart brightness of rhubarb and pairs it with a rich, sweet butter sauce. This moist, tender cake is simple enough for everyday baking yet impressive enough to serve at a gathering.
Why You’ll Love This Recipe
- Perfectly balances tart rhubarb and sweet buttery richness
- Moist, tender crumb with pops of juicy fruit
- Easy to make with pantry staples
- Butter sauce makes every bite indulgent
- A nostalgic, crowd-pleasing dessert for spring and summer
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Granulated sugar
- Baking soda
- Salt
- Egg
- Buttermilk (or milk + vinegar substitute)
- Vanilla extract
- Chopped fresh rhubarb
- Butter (for greasing pan)
For the Butter Sauce:
- Unsalted butter
- Heavy cream
- Granulated sugar
- Vanilla extract
Directions
- Preheat and prep
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. - Mix dry ingredients
In a large bowl, whisk together flour, sugar, baking soda, and salt. - Add wet ingredients
Stir in the egg, buttermilk, and vanilla until just combined. Fold in chopped rhubarb. - Bake
Pour the batter into the prepared pan and spread evenly. Bake for 40–45 minutes or until a toothpick comes out clean. - Make the butter sauce
While the cake bakes, combine butter, sugar, and cream in a saucepan over medium heat. Bring to a boil, then simmer gently for 2–3 minutes. Remove from heat and stir in vanilla. - Serve
Let the cake cool slightly, then serve warm slices drizzled generously with butter sauce.
Servings and Timing
- Servings: 12
- Prep Time: 15 minutes
- Bake Time: 45 minutes
- Total Time: 1 hour
Variations
- Add berries: Mix in chopped strawberries for a rhubarb-berry combo
- Spiced: Add cinnamon or cardamom to the batter for warm flavor
- Nutty: Top with chopped pecans or walnuts before baking
- Cupcake version: Bake in muffin tins and serve with a drizzle of sauce
Storage/Reheating
- Store: Cover and refrigerate for up to 4 days
- Reheat: Warm slices in the microwave for 15–20 seconds; gently reheat sauce separately
- Freeze: Freeze the cake (without sauce) for up to 2 months. Thaw overnight and reheat before serving
FAQs
Can I use frozen rhubarb?
Yes, just thaw and drain it well before adding to the batter.
What can I use instead of buttermilk?
Use 1 tablespoon vinegar or lemon juice + enough milk to make 1 cup.
Does the butter sauce need to be thickened?
No, it’s meant to be pourable and silky—not thick like caramel.
Can I make this cake in advance?
Yes! Make the cake a day ahead and reheat with fresh butter sauce before serving.
Is this cake very sweet?
The cake is mildly sweet—balanced by the tart rhubarb and sweet butter sauce.
Can I double the sauce?
Definitely! Many people love extra sauce for drizzling.
Can I add vanilla to the cake?
Yes, a teaspoon of vanilla extract enhances the cake flavor.
Can I use gluten-free flour?
Yes, use a 1:1 gluten-free flour blend designed for baking.
What kind of rhubarb should I use?
Any fresh rhubarb works; red varieties tend to be sweeter and more colorful.
Can I serve this with whipped cream or ice cream?
Absolutely! Vanilla ice cream or whipped cream makes it even more indulgent.
Conclusion
Rhubarb Cake with Butter Sauce is the kind of old-fashioned dessert that never goes out of style. With its soft crumb, tangy fruit, and luxurious sauce, it’s a seasonal favorite that turns simple ingredients into something truly special. Perfect for rhubarb season or anytime you want a taste of cozy nostalgia.
Print
Rhubarb Cake with Butter Sauce
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Rhubarb Cake with Butter Sauce is a moist, tender cake studded with tangy rhubarb and topped with a warm, buttery vanilla sauce that soaks into every bite. It’s the perfect mix of sweet and tart, and makes a comforting dessert (or even a decadent brunch treat!).
Ingredients
For the rhubarb cake:
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1 1/2 cups granulated sugar
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1/2 cup unsalted butter, softened
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1 egg
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar or lemon juice)
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2 cups chopped fresh rhubarb
For the butter sauce:
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1/2 cup unsalted butter
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1 cup sugar
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1/2 cup heavy cream (or milk for a lighter version)
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1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Make the cake batter:
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In a large bowl, cream together sugar and butter until light and fluffy.
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Beat in egg and vanilla.
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In a separate bowl, whisk together flour, baking soda, and salt.
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Add dry ingredients to the wet mixture, alternating with buttermilk. Stir until just combined.
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Fold in chopped rhubarb.
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Bake the cake:
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Pour batter into the prepared dish and spread evenly.
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Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly.
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Make the butter sauce:
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In a small saucepan, combine butter, sugar, and cream.
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Bring to a gentle boil, stirring frequently. Simmer for 3–5 minutes, then remove from heat and stir in vanilla.
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Serve:
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Slice the cake and serve warm with a generous drizzle of butter sauce over each piece. Top with whipped cream or vanilla ice cream if desired.
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Notes
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This cake is best served warm, but leftovers keep well covered at room temp or in the fridge for 2–3 days.
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You can use frozen rhubarb—just thaw and drain well first.
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Add a sprinkle of cinnamon to the batter for extra warmth!