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.

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.

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.