Rhubarb Cake with Butter Sauce – Sweet, Tangy, and Absolutely Cozy

Why You’ll Love This Recipe

What I love most about this cake is how easy it is to make, yet it feels like something straight out of a family heirloom cookbook. The tart rhubarb cuts through the sweetness in the best way, and the warm butter sauce takes it to another level entirely. It’s the kind of dessert I whip up for spring brunches, backyard gatherings, or just because I have rhubarb on hand. Bonus: no mixer required!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2 cups diced rhubarb (fresh or well-drained frozen)

• 1 cup milk

• 1/2 cup melted butter

For the butter sauce:

• 1/2 cup butter

• 1 cup granulated sugar

• 1 cup heavy cream

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. In a large mixing bowl, I whisk together the flour, sugar, baking powder, and salt.

3. I fold in the diced rhubarb gently, making sure it’s coated evenly with the dry ingredients.

4. I stir in the milk and melted butter until just combined—being careful not to overmix.

5. I pour the batter into the prepared pan and smooth out the top.

6. I bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the cake cool slightly in the pan while I prepare the sauce.

To make the butter sauce:

1. In a medium saucepan over medium heat, I combine the butter, sugar, and heavy cream.

2. I bring it to a gentle boil, stirring constantly, and let it boil for 1 minute.

3. I remove it from the heat and let it cool slightly before serving.

I like to serve this cake warm or at room temperature with a generous pour of warm butter sauce over each slice.

Servings and timing

This recipe makes 12 servings.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Add cinnamon or nutmeg: I sometimes add 1/2 teaspoon of cinnamon to the batter for a warm, spiced note.

• Use berries: A handful of fresh strawberries or raspberries pairs beautifully with the rhubarb.

• Citrus twist: I like to add a teaspoon of lemon or orange zest to the batter for a fresh pop of flavor.

• Gluten-free: I’ve made this with a 1:1 gluten-free flour blend, and it worked out great.

• Whipped topping: A dollop of whipped cream or a scoop of vanilla ice cream takes this dessert to the next level.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days.
To reheat, I microwave individual slices for about 20–30 seconds, then warm the butter sauce separately and pour it over the top.
The sauce can also be stored in a jar and reheated gently on the stovetop or in the microwave.

FAQs

Can I use frozen rhubarb?

Yes, I’ve used frozen rhubarb many times. I always thaw and drain it very well before using to avoid excess moisture in the batter.

Can I make this ahead of time?

Absolutely. I often bake the cake the night before and reheat the slices slightly before serving. I warm the butter sauce fresh for best results.

Does the sauce need to be served warm?

While it’s delicious at room temperature, I find the butter sauce is best when warm—it soaks into the cake and adds a silky richness.

What can I serve this with?

I usually serve it with vanilla ice cream or fresh whipped cream, and sometimes just a sprinkle of powdered sugar if I want to keep it simple.

Can I make this cake without the sauce?

Yes, the cake is delicious on its own. But once I tried it with the sauce, I never looked back—it’s what makes this dessert really shine.

Conclusion

This Rhubarb Cake with Butter Sauce is a nostalgic, cozy dessert that’s perfect for celebrating spring—or anytime you need a simple yet decadent treat. The tartness of the rhubarb, the rich buttery sauce, and the soft crumb of the cake come together in a way that’s pure comfort. Whether it’s your first time baking with rhubarb or it’s already a family tradition, this recipe is one I keep coming back to again and again.

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