Description
Rhubarb Cake with Butter Sauce is a tender, old-fashioned cake filled with tart rhubarb and topped with a rich, sweet butter sauce that soaks into every bite. Perfectly balanced between tangy and sweet, it’s a nostalgic dessert that’s simple to make and wonderfully comforting.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups chopped fresh rhubarb
For the Butter Sauce:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream or evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a mixing bowl, whisk together flour, baking soda, salt, and sugar.
- In another bowl, beat the egg, then mix in buttermilk and vanilla.
- Combine wet and dry ingredients, mixing just until combined.
- Fold in chopped rhubarb and spread batter evenly in the baking dish.
- Bake for 35–40 minutes, until golden and a toothpick inserted in the center comes out clean.
- For the butter sauce: In a saucepan, combine butter, sugar, and cream. Bring to a gentle boil, stirring until smooth and slightly thickened. Remove from heat and stir in vanilla.
- Serve cake warm with butter sauce poured over the top or drizzled on slices.
Notes
- Add cinnamon or nutmeg to the batter for a spiced version.
- Fold in chopped strawberries along with rhubarb for a fruitier cake.
- Sprinkle coarse sugar or chopped nuts on top before baking for crunch.
- Substitute buttermilk with milk mixed with 1 tablespoon vinegar or lemon juice.
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 340
- Sugar: 33g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
