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!