If you love the combination of sweet and tart flavors, this Rhubarb Cake with Butter Sauce is a must-try! The cake is soft, moist, and slightly tangy from the fresh rhubarb, while the warm butter sauce drizzled on top adds a rich, caramel-like sweetness that perfectly balances the flavors.
This dessert is perfect for spring and summer, when rhubarb is in season, but you can also make it year-round using frozen rhubarb. It’s an old-fashioned comfort dessert that’s easy to make and pairs beautifully with vanilla ice cream or whipped cream.
Let’s dive into this delicious recipe!
Why You’ll Love This Recipe
Perfect balance of flavors – Tart rhubarb meets sweet, buttery sauce.
Simple ingredients – Made with pantry staples.
Moist & tender texture – No dry cake here!
Great for any occasion – Serve it warm for a cozy dessert or at gatherings.
Customizable – Add cinnamon, nuts, or berries for extra flavor.
Ingredients
For the Rhubarb Cake:
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2 cups diced rhubarb
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1 cup granulated sugar
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1/2 cup unsalted butter, softened
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2 large eggs
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup buttermilk
For the Butter Sauce:
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1/2 cup unsalted butter
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1 cup granulated sugar
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1/2 cup heavy cream
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1 teaspoon vanilla extract
Instructions
1: Prepare the Cake Batter
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Preheat oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
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In a large bowl, cream together the butter and sugar until light and fluffy.
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Add the eggs and vanilla extract, mixing until well combined.
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In a separate bowl, whisk together the flour, baking soda, and salt.
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Add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
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Gently fold in the diced rhubarb.
2: Bake the Cake
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Pour the batter into the prepared baking pan and spread evenly.
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool slightly while preparing the butter sauce.
3: Make the Butter Sauce
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In a saucepan over medium heat, melt the butter.
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Add the sugar and heavy cream, stirring constantly until the sugar dissolves.
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Remove from heat and stir in the vanilla extract.
4: Serve
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Slice the cake and serve warm.
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Drizzle the warm butter sauce over each slice.
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Enjoy with a scoop of vanilla ice cream or a dollop of whipped cream!
Storage & Freezing Instructions
Storing Leftovers
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Store any leftover cake in an airtight container at room temperature for up to 2 days.
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If refrigerated, it will stay fresh for up to 5 days.
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Reheat slices in the microwave for 10–15 seconds before serving.
Freezing Instructions
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To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil.
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Store in the freezer for up to 3 months.
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To serve, thaw at room temperature and reheat in the oven at 300°F (150°C) for 10 minutes.
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The butter sauce can also be frozen in an airtight container and reheated before serving.
Serving Suggestions & Pairings
This cake is delicious on its own, but here are some ways to take it to the next level:
Classic Pairing: Serve warm with a scoop of vanilla ice cream.
Extra Flavor: Sprinkle cinnamon or nutmeg on top for a warm spice kick.
Nutty Crunch: Add chopped pecans or walnuts to the batter or as a topping.
Berry Boost: Mix in some strawberries or raspberries for extra fruitiness.
Coffee or Tea: This cake pairs beautifully with a hot cup of coffee or chamomile tea.
Recipe Tips & Notes
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Use fresh or frozen rhubarb – If using frozen rhubarb, do not thaw before adding to the batter.
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For extra tang – Add a teaspoon of lemon zest to enhance the tartness.
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No buttermilk? – Make your own by mixing 1 cup of milk with 1 tablespoon of vinegar. Let it sit for 5 minutes before using.
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Want a fluffier cake? – Separate the eggs and whip the egg whites to soft peaks before folding them into the batter.
Conclusion
This Rhubarb Cake with Butter Sauce is a perfect balance of tangy and sweet flavors, with a moist texture and rich, buttery drizzle. It’s an easy dessert that works for casual family dinners or special occasions.
Try it today and let us know how it turns out! Do you prefer it with whipped cream or ice cream?
Frequently Asked Questions
1. Can I use a different fruit instead of rhubarb?
Yes! This recipe works well with strawberries, apples, or raspberries.
2. How do I know when the cake is done baking?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s done!
3. Can I make this cake ahead of time?
Absolutely! Bake the cake a day ahead, store it at room temperature, and prepare the butter sauce just before serving.
4. What if I don’t have heavy cream for the sauce?
You can use half-and-half or whole milk, but the sauce will be slightly less rich.
5. How do I prevent the rhubarb from sinking?
Toss the diced rhubarb with 1 tablespoon of flour before folding it into the batter.