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.

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.