Rhubarb Cake with Butter Sauce-A tender, golden cake bursting with tart rhubarb and draped in warm, creamy butter sauce—this is springtime comfort in every bite.
Introduction
There’s something magical about rhubarb. Its vibrant pink stalks and tangy flavor bring a refreshing twist to sweet desserts, and this Rhubarb Cake with Butter Sauce is one of the most beloved ways to showcase it. Whether you’re using fresh rhubarb from the garden or frozen stalks from the freezer, this cake transforms simple ingredients into a showstopping dessert.
The cake itself is soft and moist, with pockets of juicy rhubarb that add brightness and texture. But the real star? The warm butter sauce. It’s rich, silky, and just sweet enough to balance the tartness of the rhubarb. Drizzled over each slice, it turns this humble cake into something truly special.
Ingredients
For the Rhubarb Cake
- 2 cups diced rhubarb (fresh or frozen, thawed and drained)
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Butter Sauce
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup heavy cream or half-and-half
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a deep round cake pan.
Step 2: Make the Cake Batter
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking soda, and salt.
Add the dry ingredients to the butter mixture alternately with the buttermilk, mixing just until combined.
Fold in the diced rhubarb gently. If using frozen rhubarb, make sure it’s well-drained to avoid excess moisture.
Step 3: Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly while you prepare the sauce.
Make the Butter Sauce
In a small saucepan over medium heat, melt the butter.
Stir in the sugar and cream, and bring to a gentle boil.
Reduce heat and simmer for 5–7 minutes, stirring constantly, until the sauce thickens slightly.
Remove from heat and stir in vanilla extract.
Serve
Cut the warm cake into slices and drizzle generously with the butter sauce.
Serve immediately for the most indulgent experience, or refrigerate and reheat individual portions with sauce later.
Tips & Variations
- Fruit swaps: If rhubarb isn’t in season, try tart apples, cranberries, or strawberries
- Make it nutty: Add chopped pecans or walnuts to the batter for crunch
- Add spice: Mix in a pinch of cinnamon or cardamom for warmth
- Lighter sauce: Use half-and-half instead of heavy cream for a lighter version
- Make ahead: Bake the cake a day in advance and warm the sauce just before serving
Storage
- Store leftover cake covered in the fridge for up to 4 days
- Butter sauce can be refrigerated separately and reheated gently
- Freeze unfrosted cake for up to 2 months—thaw and warm before serving
Final Thoughts
This Rhubarb Cake with Butter Sauce is a timeless dessert that’s both simple and spectacular. It’s the kind of recipe that feels like a warm hug—perfect for spring afternoons, family dinners, or just treating yourself to something sweet and nostalgic.