Rhubarb Cake with Butter Sauce

Short Description

Rhubarb Cake with Butter Sauce is a delightful dessert that combines the tartness of fresh rhubarb with the richness of a buttery sauce. This moist and tender cake is perfect for spring gatherings, offering a balance of sweet and tangy flavors that are sure to please any palate.

Why You’ll Love This Recipe

• Seasonal Delight: Utilizes fresh rhubarb, making it an ideal treat during rhubarb season.

• Perfect Balance: The tartness of rhubarb complements the sweetness of the butter sauce.

• Moist and Tender: The cake’s texture is soft and inviting, ensuring each bite is satisfying.

• Simple Ingredients: Made with pantry staples, making it easy to prepare without special trips to the store.

• Versatile Serving Options: Can be served warm or at room temperature, with or without the butter sauce.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 1 large egg

• 1 teaspoon vanilla extract

• ½ cup milk

• 2 cups diced fresh rhubarbReddit+3FULL RECIPE+3Allrecipes+3Baking You Happier+9Easy Recipes Life+9The Recipe Rebel+9Recipe Cart+8Baking You Happier+8The Culinary Cellar+8

For the Butter Sauce:

• ½ cup unsalted butter

• 1 cup granulated sugar

• ¾ cup heavy cream

• 1 teaspoon vanilla extractReddit+1Allrecipes+1FULL RECIPE+1Reddit+1

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.The Culinary Cellar

2. Prepare the Cake Batter:

   • In a medium bowl, whisk together the flour, baking powder, and salt.

   • In a large bowl, cream the softened butter and sugar until light and fluffy.

   • Beat in the egg and vanilla extract until well combined.

   • Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.

   • Gently fold in the diced rhubarb.EASY TO COOK+1Easy Recipes Life+1Baking You Happier+4FULL RECIPE+4Mel’s Kitchen Cafe+4

3. Bake the Cake:

   • Pour the batter into the prepared baking pan, spreading it evenly.

   • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

   • Allow the cake to cool in the pan on a wire rack.

4. Prepare the Butter Sauce:

   • In a medium saucepan, combine the butter, sugar, and heavy cream.

   • Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.

   • Boil for 1 minute, then remove from heat and stir in the vanilla extract.EASY TO COOK+1FULL RECIPE+1The Culinary Cellar

5. Serve:

   • Cut the cooled cake into squares and serve each piece drizzled with the warm butter sauce.

Servings and Timing

• Servings: 9

• Prep Time: 15 minutes

• Cook Time: 45-50 minutes

• Total Time: 1 hour 5 minutes

Variations

• Add Nuts: Incorporate chopped walnuts or pecans into the batter for added texture.

• Spice It Up: Add a teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm spice flavor.

• Citrus Zest: Add lemon or orange zest to the batter for a citrusy twist.

• Alternative Fruits: Substitute rhubarb with chopped apples or berries for a different flavor profile.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

• Reheating: Warm individual slices in the microwave for 15-20 seconds. Reheat the butter sauce in a saucepan over low heat, stirring until warm.

FAQs

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Thaw and drain it well before adding to the batter to prevent excess moisture.

Can I make this cake ahead of time?

Absolutely. You can bake the cake a day in advance and store it covered. Prepare the butter sauce just before serving for the best flavor.

Is it necessary to peel rhubarb before using?

No, peeling rhubarb is not necessary. Simply wash and trim the ends before dicing.

Rhubarb Cake with Butter Sauce

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 9 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Rhubarb Cake with Butter Sauce is the ultimate spring dessert—moist and tangy from fresh rhubarb, and perfectly complemented by a warm, buttery vanilla sauce. It’s a nostalgic, crowd-pleasing treat for brunches, potlucks, and family dinners.

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Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp baking soda

• 1 cup granulated sugar

• 1 large egg

• 1/2 cup buttermilk

• 1 1/2 cups diced fresh rhubarb

• 1 tsp vanilla extract

• 1/4 cup vegetable oil

For the Butter Sauce:

• 1/2 cup unsalted butter

• 1 cup granulated sugar

• 1/2 cup heavy cream

• 1 tsp vanilla extract

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Instructions

• Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

• In a large bowl, mix sugar, egg, buttermilk, vanilla, and oil until well combined.

• Stir dry ingredients into the wet ingredients until just combined. Fold in the diced rhubarb.

• Pour batter into prepared pan and smooth the top.

• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly.

• While cake is baking, make the butter sauce: Combine butter, sugar, and cream in a small saucepan over medium heat. Stir constantly until sugar dissolves and sauce thickens slightly, about 5–7 minutes. Remove from heat and stir in vanilla.

• Serve warm cake slices drizzled generously with the butter sauce.

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Notes

• Can substitute sour cream for buttermilk.

• Add chopped nuts or a pinch of cinnamon to the batter for a twist.

• Sauce can be made ahead and reheated gently before serving.