Introduction

This Rhubarb Cake with Butter Sauce is a delightful treat combining tart rhubarb with a moist, tender cake base. Finished with a rich, warm butter sauce, it’s perfect for any season and sure to impress your family and friends.

A square piece of soft, light beige cake with small red and green bits inside sits on a white plate with a detailed edge pattern. The top of the cake is covered with a smooth, creamy pale yellow glaze that drips slightly onto the plate. In the background, there is a white baking dish with more cake, partly visible, placed on a white marbled surface. The overall look is cozy and fresh. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
2 cups granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 cups rhubarb, diced (fresh or frozen)
2 cups milk
6 tablespoons butter, melted
1/2 cup (1 stick) butter for sauce
1 cup sugar for sauce
3/4 cup heavy cream for sauce

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, 2 cups sugar, baking powder, and salt until combined.
Step 2: Add the diced rhubarb, milk, and melted butter to the dry ingredients. Stir gently just until everything is combined—avoid overmixing.
Step 3: Pour the batter into a greased 9 x 13 inch baking pan. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Remove the cake from the oven and allow it to cool while you prepare the butter sauce.
Step 5: To make the butter sauce, combine 1/2 cup butter, 1 cup sugar, and 3/4 cup heavy cream in a heavy saucepan. Heat over medium heat, bringing the mixture to a boil. Boil for one minute, stirring frequently.
Step 6: Remove the sauce from heat and let it cool slightly before serving.
Step 7: Cut the cooled cake into pieces and serve warm or at room temperature with a generous drizzle of the warm butter sauce. The sauce can be gently reheated if needed.

Tips & Variations

If using frozen rhubarb, thaw and drain excess liquid before adding to the batter to prevent sogginess.
For extra flavor, add a teaspoon of vanilla extract to the batter or a pinch of cinnamon to the sauce.
Try topping the cake with chopped nuts or a dollop of whipped cream for added texture.

Storage

Store any leftover cake covered in the refrigerator for up to 3 days. Keep the butter sauce in a separate container; reheat gently on the stove or in the microwave before serving. The cake can also be frozen without the sauce for up to 2 months—thaw overnight in the fridge before serving.

How to Serve

A close-up view of a thick square cake in a white ceramic baking dish, with one large piece cut out from the corner showing the soft, airy texture inside. The cake has two visible layers: the base layer is light and fluffy with small bits of what looks like fruit or rhubarb mixed inside, appearing pink and green throughout the creamy, pale yellow cake. The top layer is slightly golden with more visible pink and green pieces scattered evenly across the surface. The baking dish sits on a white marbled surface with a red cloth partially underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well. Just make sure to thaw it completely and drain any excess moisture before adding to the batter to avoid making the cake too wet.

Can I make the butter sauce ahead of time?

Absolutely. The butter sauce can be prepared in advance and refrigerated. Reheat it gently before serving to restore its creamy texture and warmth.