We’ve always been fans of rhubarb’s tangy twist in desserts and our Rhubarb Cake with Butter Sauce brings that flavor to life in a comforting way. This classic treat draws from American roots where rhubarb shines in springtime bakes offering a perfect balance of sweet and tart.
It’s an easy recipe that’ll make your kitchen smell amazing and impress your guests with its moist texture and rich sauce. Join us as we share this seasonal favorite that’s sure to become a go-to.
Ingredients
We carefully select these ingredients to bring out the tangy rhubarb flavors in our Rhubarb Cake with Butter Sauce, ensuring a perfect balance of sweet and tart that makes this American springtime favorite irresistible.
For the Rhubarb Cake
Gather these ingredients in the order we use them, starting with the fresh produce and dry goods for seamless preparation:
- 2 cups rhubarb, chopped into 1/2-inch pieces for even baking
- 1 1/2 cups all-purpose flour, sifted to avoid lumps
- 1 cup granulated sugar, measured for the base sweetness
- 2 large eggs, at room temperature for better incorporation
- 1/2 cup unsalted butter, melted to bind the mixture
- 1 teaspoon baking powder, for a light and fluffy texture
- 1/2 teaspoon salt, to enhance flavors
- 1/2 cup whole milk, added last for moisture
For the Butter Sauce
- 1/2 cup unsalted butter, cubed for quick melting
- 1 cup granulated sugar, stirred in gradually
- 1/2 cup heavy cream, warmed slightly for smooth blending
- 1 teaspoon vanilla extract, for a fragrant touch
Required Tools and Equipment
To prepare our Rhubarb Cake with Butter Sauce seamlessly, we need the right tools and equipment. These essentials ensure precise measurements, even mixing, and perfect baking, building on the ingredients we’ve gathered for this springtime favorite.
Here’s a detailed list of the key items:
- Mixing Bowls (medium and large): We rely on these for combining dry and wet ingredients; opt for stainless steel or glass for easy cleaning and durability.
- Measuring Cups and Spoons (set of 1-cup, ½-cup, and standard spoons): Accuracy is crucial in baking our rhubarb cake, so we use these to measure flour, sugar, and other components without guesswork.
- Whisk or Electric Mixer: For achieving a smooth batter, we recommend a whisk for manual blending or an electric mixer for quicker results, especially when incorporating eggs and melted butter.
- 9×13-inch Baking Pan: This is ideal for our cake’s moist texture; we suggest a non-stick version to prevent sticking and ensure even cooking.
- Saucepan (medium-sized): We use this to create the rich butter sauce, heating ingredients like butter and cream over low heat for a silky consistency.
- Spatula or Wooden Spoon: Perfect for folding in chopped rhubarb and scraping bowl sides, we find these tools help maintain the cake’s tender crumb.
- Oven Thermometer: To guarantee our cake bakes at the optimal temperature (around 350°F), we always use this for reliable results.
- Cooling Rack: After baking, we place the cake here to cool evenly, preserving its fluffy structure before adding the butter sauce.
With these tools in hand, we’re set to move forward confidently in our recipe process.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s walk through the steps to create our mouthwatering Rhubarb Cake with Butter Sauce. We promise this process will be straightforward and rewarding, resulting in a dessert that’s tangy, moist, and full of springtime flavor.
Prepare the Ingredients
Before we start mixing, it’s crucial to prepare our ingredients for efficiency and accuracy. Begin by chopping 2 cups of fresh rhubarb into 1/2-inch pieces to ensure even distribution in the cake—rhubarb’s tartness will shine through beautifully. Measure out 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 2 large eggs, 1/2 cup of melted unsalted butter, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/2 cup of whole milk into separate bowls for quick access. For the butter sauce, cube 1/2 cup of unsalted butter, warm 1/2 cup of heavy cream in a microwave for 20-30 seconds until just heated, and have 1 cup of granulated sugar and 1 teaspoon of vanilla extract ready. This preparation step sets the stage for a smooth baking experience, highlighting rhubarb’s vibrant texture and flavor.
Mix and Bake the Cake
With ingredients prepped, we mix the batter to achieve a light, fluffy cake that perfectly complements rhubarb’s tang. In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until evenly combined. In another bowl, beat 2 large eggs with 1 cup of granulated sugar using an electric mixer on medium speed for 2 minutes until pale and creamy, then stir in 1/2 cup of melted unsalted butter and 1/2 cup of whole milk for a rich base. Gently fold in the chopped rhubarb with a spatula to avoid overmixing and preserve its fresh crunch. Pour the batter into a greased 9×13-inch baking pan, spreading it evenly for uniform baking. Preheat your oven to 350°F and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean—the aroma of baking rhubarb will fill your kitchen, evoking sweet spring memories. Let the cake cool on a rack for 10 minutes before proceeding.
Make the Butter Sauce
While the cake cools, we prepare the indulgent butter sauce that adds a silky, caramel-like richness to our rhubarb cake. In a medium saucepan over medium heat, melt 1/2 cup of cubed unsalted butter for about 2-3 minutes until fully liquefied. Stir in 1 cup of granulated sugar and cook for 4-5 minutes, whisking constantly to dissolve the sugar and create a smooth mixture—watch for gentle bubbling to avoid scorching. Slowly pour in 1/2 cup of warmed heavy cream and 1 teaspoon of vanilla extract, continuing to whisk for another 2 minutes until the sauce thickens to a pourable consistency that coats the back of a spoon. This sauce’s buttery warmth enhances the rhubarb’s tart notes, making every bite irresistibly decadent.
Assemble and Serve
To bring it all together, we assemble our rhubarb cake with its luscious butter sauce for a presentation that’s as appealing as it is tasty. Once the cake has cooled for 10 minutes, poke several holes in the top using a fork to allow the sauce to seep in and infuse extra moisture. Generously drizzle or pour the warm butter sauce over the cake, ensuring even coverage for a glossy finish that highlights the rhubarb’s vibrant color. Serve warm for the best experience, perhaps with a scoop of vanilla ice cream to contrast the tart and sweet flavors—each slice offers a moist, tender texture that will delight your guests and make this a go-to spring dessert.
Make-Ahead Instructions
To make our rhubarb cake with butter sauce even more convenient for busy days, we recommend preparing components in advance without compromising on flavor or texture. This approach allows you to enjoy a fresh-baked taste with minimal last-minute effort.
Preparing Ingredients Ahead
We suggest prepping key ingredients up to 24 hours in advance to streamline your baking process. Start by chopping the rhubarb: Wash and dice 2 cups of fresh rhubarb into 1/2-inch pieces, then store it in an airtight container in the refrigerator. This keeps the rhubarb crisp and ready to fold into the batter. For dry ingredients, measure and combine 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt in a bowl. Cover and set aside at room temperature to save time when mixing the batter.
Baking the Cake Ahead
Our rhubarb cake bakes beautifully and holds up well for make-ahead preparation. Bake the full cake as outlined in the previous steps, then allow it to cool completely on a wire rack for about 1 hour. Once cooled, wrap the cake tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days, or freeze it for up to 2 months. If freezing, we advise double-wrapping to prevent freezer burn—simply thaw overnight in the refrigerator before serving.
| Storage Method | Duration | Tips for Best Results |
|---|---|---|
| Refrigerator | Up to 3 days | Keep wrapped to maintain moisture; reheat slices in the microwave for 20-30 seconds if desired. |
| Freezer | Up to 2 months | Thaw fully before adding sauce; this preserves the cake’s moist texture and tangy flavor. |
Making the Butter Sauce Ahead
The butter sauce can be prepared up to 2 days in advance, ensuring it’s ready to drizzle when you are. Cook the sauce as per the recipe instructions, then let it cool to room temperature. Transfer it to an airtight container and refrigerate. When ready to serve, gently reheat the sauce in a saucepan over low heat, stirring constantly until it reaches a smooth, pourable consistency—typically 2-3 minutes. Add a splash of heavy cream if it thickens too much, guaranteeing that rich, glossy finish over your rhubarb cake.
By following these steps, we ensure your rhubarb cake remains a showstopper dessert, perfect for spontaneous gatherings or meal prep.
Conclusion
We’ve shared this rhubarb cake recipe to highlight its timeless charm
and easy appeal for spring gatherings.
It’s a dessert that brings joy with its tangy sweetness
and pairs perfectly with any occasion.
We’re sure it’ll become one of our favorites in your baking lineup too.
Frequently Asked Questions
What is Rhubarb Cake with Butter Sauce?
Rhubarb Cake with Butter Sauce is a classic American dessert that highlights the tangy flavor of rhubarb, balanced with sweet elements. Originating from springtime traditions, it’s a moist cake paired with a rich, indulgent butter sauce, making it a perfect seasonal treat to impress guests.
What ingredients are needed for Rhubarb Cake?
For the cake, you’ll need 2 cups chopped rhubarb, 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 large eggs, 1/2 cup melted unsalted butter, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 cup whole milk. The butter sauce requires 1/2 cup cubed unsalted butter, 1 cup granulated sugar, 1/2 cup warmed heavy cream, and 1 teaspoon vanilla extract.
How do I prepare Rhubarb Cake with Butter Sauce?
Start by mixing the batter with dry ingredients, eggs, melted butter, milk, and rhubarb, then bake in a greased pan at 350°F for about 40-45 minutes. While cooling, make the sauce by heating butter, sugar, cream, and vanilla in a saucepan until smooth. Drizzle the warm sauce over the cake slices and serve.
What tools are required to make this recipe?
You’ll need mixing bowls, measuring cups, a whisk or electric mixer, a baking pan, a saucepan for the sauce, and a cooling rack. These basic kitchen tools ensure easy preparation and help achieve a perfect texture.
Can I make Rhubarb Cake ahead of time?
Yes, chop rhubarb and measure ingredients up to 24 hours in advance. Bake the cake and store it in the refrigerator for up to 3 days or freeze for up to 2 months. The butter sauce can be made ahead and refrigerated for up to 2 days, then reheated before serving.
How should I store Rhubarb Cake?
Store the baked cake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 2 months—thaw in the fridge before serving. Keep the butter sauce refrigerated in a sealed jar and reheat gently on the stove.
What are some serving suggestions for Rhubarb Cake?
Serve warm slices of Rhubarb Cake drizzled with butter sauce for a glossy finish. Pair with vanilla ice cream or whipped cream to enhance the tangy-sweet flavors. It’s ideal for spring gatherings, brunches, or as a simple dessert that pairs well with coffee or tea.