Go Back
Slice of rhubarb cake topped with creamy butter sauce
Print Recipe

Rhubarb Cake with Butter Sauce

A delightful dessert featuring tart rhubarb balanced by a sweet cake and rich butter sauce, perfect for spring and summer gatherings.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert, Sweet
Cuisine: American, Traditional
Keyword: Butter Sauce, Easy Recipes, Homemade Cake, Rhubarb Cake, Spring Dessert
Servings: 12 servings
Calories: 350kcal

Ingredients

For the Cake

  • 2 cups diced fresh rhubarb Tart and bright, rhubarb adds a refreshing zing.
  • 1 cup buttermilk Ensures the cake is moist and tender.
  • 1.5 cups granulated sugar The sweet counterpart to the rhubarb’s tartness.
  • 0.5 cup unsalted butter, softened Adds richness and depth.
  • 2 tsps vanilla extract Enhances the flavors.
  • 2 cups all-purpose flour Foundation providing structure.
  • 1 tsp baking soda Helps the cake rise.
  • 0.25 tsps salt Enhances flavors.

For the Butter Sauce

  • 0.5 cup unsalted butter For a silky, rich sauce.
  • 0.5 cup heavy cream Adds creaminess.
  • 1 cup granulated sugar Sweetens the sauce.
  • 1 tsp vanilla extract Final touch of flavor.

Instructions

Preparation

  • Preheat your oven to 175°C (350°F) and grease a 9x13-inch baking dish.
  • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add in the vanilla extract and mix well.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Gradually add the dry ingredients into the creamed butter mixture, alternating with the buttermilk. Mix just until combined.
  • Gently fold the diced rhubarb into the batter.

Baking

  • Pour the batter into your prepared pan and spread evenly. Bake for 40–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Making the Butter Sauce

  • In a saucepan, combine the butter, cream, and sugar. Heat over medium, stirring constantly until the sugar is completely dissolved. Stir in the vanilla extract.

Serving

  • Cut slices of cake and pour warm butter sauce over each piece just before serving.

Notes

For best results, use firm, bright rhubarb. Allow the cake to cool slightly before slicing to retain its shape. Consider adding chopped nuts for added texture. The butter sauce can be stored in the refrigerator for a week.