Rhubarb Cake with Butter Sauce – Sweet, Tangy, and Absolutely Cozy
This moist rhubarb cake is perfectly sweet and tangy, topped with a warm buttery cream sauce that soaks into every bite. A comforting dessert perfect for spring and summer!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Instructions
Preheat Oven:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Make the Cake Batter:
In a large bowl, whisk together flour, sugar, baking powder, and salt. Fold in diced rhubarb.
Add milk and melted butter. Stir just until combined — do not overmix.
Bake the Cake:
Pour batter into prepared pan. Smooth the top and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pan for 10–15 minutes before slicing.
Make the Butter Sauce:
In a saucepan over medium heat, combine butter, sugar, and heavy cream. Stir continuously and bring to a gentle boil. Boil for 1 minute, then remove from heat and let cool slightly.
Serve:
Serve cake slices warm or at room temperature. Drizzle with warm butter sauce just before serving.
Notes
Use Fresh or Frozen Rhubarb: If using frozen, be sure to thaw and drain thoroughly to avoid soggy cake.
Flavor Boosts: Add 1/2 teaspoon cinnamon, nutmeg, or a bit of orange or lemon zest to enhance flavor.
Serving Tip: Warm the sauce just before pouring for best texture and soak.
Storage: Store leftovers covered at room temperature for 1 day or refrigerated for up to 3 days.
