in Best quick recipes

Rhubarb Cake with Butter Sauce

A moist, tender cake featuring fresh rhubarb, topped with a rich butter sauce that balances sweet and tart flavors perfectly.

Rhubarb Cake with Butter Sauce: A Seasonal Delight of Tangy Sweetness

Rhubarb, the vibrant harbinger of spring, transforms from a tart, stringy stalk into a culinary marvel in this extraordinary cake. This recipe is more than just a dessert; it’s a celebration of seasonal bounty, capturing the essence of late spring and early summer in every single bite. The magic begins with fresh rhubarb – those crimson and green stalks that burst with a unique tanginess, perfectly balanced by a tender, moist cake and an indulgent butter sauce that elevates the entire dessert to new heights of deliciousness.

Summary

Imagine a cake that tells a story of gardens and sunshine, where the natural tartness of rhubarb dances with sweet, buttery notes, creating a symphony of flavors that awakens your palate. Each slice is a testament to the transformative power of baking, turning a vegetable often overlooked into a dessert that becomes the centerpiece of any gathering. The butter sauce, rich and luxurious, adds a layer of decadence that turns this cake from simply good to absolutely unforgettable.

Equipment

  • 9-inch round cake pan
  • Parchment paper
  • Electric mixer
  • Large mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Cooling rack
  • Saucepan (for butter sauce)
  • Wooden spoon

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 2 cups fresh rhubarb, chopped into 1/2-inch pieces
  • 2 tablespoons flour (for coating rhubarb)

For the Butter Sauce

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

Preparing the Cake

  1. Preheat oven to 350°F (175°C)
  2. Grease and line cake pan with parchment paper
  3. In a bowl, whisk together flour, baking powder, and salt
  4. Toss chopped rhubarb with 2 tablespoons of flour
  5. Cream butter and sugar until light and fluffy
  6. Add eggs one at a time, beating well after each addition
  7. Mix in vanilla extract
  8. Alternately add flour mixture and milk to butter mixture
  9. Gently fold in flour-coated rhubarb pieces
  10. Pour batter into prepared pan
  11. Bake for 45-50 minutes, until a toothpick comes out clean
  12. Cool in pan for 10 minutes, then transfer to a cooling rack

Making the Butter Sauce

  1. Melt butter in a saucepan over medium heat
  2. Add brown sugar and stir continuously
  3. Pour in heavy cream and continue stirring
  4. Bring to a gentle simmer
  5. Cook for 3-4 minutes until sauce thickens
  6. Remove from heat
  7. Stir in vanilla extract and salt
  8. Let cool slightly before serving

Notes

  • Use fresh, firm rhubarb for best results
  • Avoid using woody or very thick rhubarb stalks
  • Tossing rhubarb in flour prevents it from sinking in the cake

Tips for Success

  • Bring eggs and butter to room temperature for better mixing
  • Don’t overmix the batter to keep the cake tender
  • Check cake doneness with a toothpick
  • Serve sauce warm for best flavor and texture

Additional Tips and Variations

  • Add ground cinnamon to the cake batter
  • Substitute some rhubarb with strawberries
  • Top with toasted almonds or pecans
  • Serve with vanilla ice cream
  • Use gluten-free flour for a alternative version

Frequently Asked Questions (FAQ)

Q: Can I use frozen rhubarb? A: Yes, but thaw and drain excess moisture first.

Q: How do I store the cake? A: Store covered at room temperature for 2 days or refrigerate for up to 5 days.

Q: Can I make the butter sauce ahead of time? A: Yes, reheat gently before serving.

WANT TO SAVE THIS RECIPE? I'LL EMAIL IT TO YOU.

Enter your email and we'll send it directly to your inbox! Plus you'll get great new recipes each day!

I'd like to receive more tips & recipes from Bestquick Recipes.

Storage Options

  • Room temperature: 2 days in airtight container
  • Refrigerator: 5 days
  • Butter sauce: 3-4 days in refrigerator
  • Freeze cake (without sauce) for up to 1 month

Conclusion

This Rhubarb Cake with Butter Sauce is more than a dessert – it’s a celebration of seasonal ingredients, baking skills, and the pure joy of sharing a homemade treat. Each bite tells a story of spring’s bounty, transformed through the alchemy of baking into a memorable culinary experience.