Rhubarb cake with butter sauce is a delightful treat that perfectly balances tartness and sweetness. This classic dessert has roots in traditional springtime baking when fresh rhubarb stalks are at their peak. Its tender crumb and tangy fruit make it a favorite for gatherings and cozy afternoons alike.
What sets this cake apart is the rich butter sauce that drizzles over each slice, adding a luscious finish that melts in your mouth. We love how the sauce enhances the rhubarb’s natural flavors while keeping the cake moist and indulgent. Whether you’re a seasoned baker or just looking for a new way to enjoy rhubarb, this recipe is sure to become a staple in your kitchen.
Ingredients
To craft the perfect Rhubarb Cake with Butter Sauce, we need vibrant fresh ingredients that highlight the tartness of rhubarb and the richness of the butter sauce. Below are the essential components divided for ease.
For the Rhubarb Cake
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 1/4 cups granulated sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
For the Butter Sauce
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
| Ingredient Category | Quantity | Notes |
|---|---|---|
| Rhubarb | 2 cups | Fresh, chopped |
| Sugar (Cake) | 1 1/4 cups | Granulated |
| Flour | 2 cups | All-purpose |
| Leavening | 1 1/2 tsp baking powder | |
| 1/2 tsp baking soda | ||
| Salt | 1/4 tsp | |
| Butter (Cake) | 1/2 cup | Unsalted, softened |
| Eggs | 2 large | Whole |
| Vanilla Extract | 1 tsp | For batter |
| Buttermilk | 3/4 cup | Adds moisture and tang |
| Butter (Sauce) | 1/2 cup | Unsalted |
| Brown Sugar (Sauce) | 1 cup | Light packed |
| Heavy Cream | 1/2 cup | For richness |
| Vanilla Extract | 1 tsp | For sauce |
Each ingredient plays a crucial role in balancing the cake’s tender crumb and the sauce’s luscious texture. Using fresh rhubarb and quality butter ensures the best flavor and mouthfeel for our Rhubarb Cake with Butter Sauce.
Equipment Needed
To create our delicious Rhubarb Cake with Butter Sauce, we need to have the right equipment on hand. This ensures every step flows smoothly, and the cake turns out perfectly tender and flavorful. Here is the list of essential tools to prepare and bake this classic springtime dessert:
- Mixing Bowls: Use at least two — one large for the cake batter and one smaller for mixing the butter sauce ingredients.
- Measuring Cups and Spoons: Accurate measurements of flour, sugar, butter, and rhubarb are crucial for consistent results.
- Electric Mixer or Stand Mixer: To cream butter and sugar until light and fluffy, creating the perfect cake texture.
- Rubber Spatula: For folding rhubarb into the batter gently to maintain the cake’s airy crumb.
- 8×8-inch Square Baking Pan (or similar size): Ideal for even baking and the classic cake shape.
- Oven Thermometer: Helps ensure precise baking temperature for that tender crumb.
- Saucepan: For preparing the rich butter sauce that enhances the cake.
- Wooden Spoon or Whisk: To stir the butter sauce smoothly without risking scratches.
- Cooling Rack: Allows the cake to cool properly, preventing sogginess in the final texture.
- Sharp Knife: For trimming and slicing fresh rhubarb stalks evenly.
- Parchment Paper (optional): To line the baking pan for easy release and cleanup.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine cake and sauce ingredients |
| Measuring Cups/Spoons | Accurate measurement |
| Electric Mixer | Cream butter and sugar |
| Rubber Spatula | Fold rhubarb into batter |
| 8×8-inch Baking Pan | Even baking and shaping |
| Oven Thermometer | Maintain precise bake temperature |
| Saucepan | Prepare butter sauce |
| Wooden Spoon/Whisk | Stir sauce gently |
| Cooling Rack | Proper cake cooling |
| Sharp Knife | Trim and slice rhubarb |
| Parchment Paper (opt.) | Easy pan release and cleanup |
Pro Tip: Keeping all these tools ready before starting saves time and keeps our baking process efficient and enjoyable.
With this equipment checklist, we ensure our rhubarb cake with butter sauce reaches the ideal combination of tender crumb and luscious topping every time we bake.
Preparation
Getting started with our Rhubarb Cake With Butter Sauce means preparing the ingredients carefully to ensure a perfect balance of flavors and textures. Let’s begin by focusing on the rhubarb and then move on to the other essential components.
Preparing the Rhubarb
We start by selecting fresh, firm rhubarb stalks with vibrant color. Avoid any that are wilted or bruised. Here’s how we prep the rhubarb for the best results:
- Wash the rhubarb stalks thoroughly under cold running water.
- Trim off the leaves and discard them, as rhubarb leaves are toxic.
- Slice the rhubarb into uniform 1/2-inch pieces to ensure even cooking and a consistent texture throughout the cake.
- Pat the pieces dry with a clean kitchen towel to prevent excess moisture in the batter.
This prep enhances the rhubarb’s natural tartness and allows the butter sauce to complement the fruit perfectly.
Preparing Other Ingredients
While the rhubarb is resting, we prepare the remaining cake ingredients to streamline the baking process:
| Ingredient | Preparation Step |
|---|---|
| Granulated sugar | Measure and set aside |
| All-purpose flour | Sift to remove lumps and aerate |
| Unsalted butter | Cut into small cubes; soften at room temperature |
| Eggs | Crack into a bowl; lightly beat |
| Baking powder | Measure precisely |
| Salt | Use a pinch |
| Vanilla extract | Measure for flavor boost |
| Milk | Bring to room temperature for better mixing |
| Powdered sugar (for sauce) | Set aside for making the butter sauce |
We recommend setting all ingredients out front in bowls or measuring cups. This mise en place approach keeps us organized and focused, which is key to achieving the cake’s tender crumb and the sauce’s rich, creamy texture.
By preparing the rhubarb and other ingredients precisely as described, we lay the foundation for the ideal Rhubarb Cake With Butter Sauce — bursting with flavor and moist perfection.
Directions
Let’s walk through the step-by-step process to create our Rhubarb Cake With Butter Sauce. Each phase ensures maximum flavor and perfect texture.
Making the Rhubarb Cake Batter
- Preheat your oven to 350°F (175°C) for optimal baking temperature.
- In a large mixing bowl, cream together 1 cup unsalted butter (softened) and 1 1/2 cups granulated sugar until light and fluffy. This aerates the mixture and adds tenderness.
- Add 2 large eggs, one at a time, beating well after each addition to combine thoroughly.
- Stir in 1 teaspoon pure vanilla extract for an aromatic depth that complements the tart rhubarb.
- In a separate bowl, whisk together the following dry ingredients:
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 1/2 teaspoons |
| Salt | 1/4 teaspoon |
- Gradually add the dry mixture to the creamed butter and sugar, mixing gently until just combined— do not overmix to preserve the cake’s tender crumb.
- Fold in 2 cups prepared fresh rhubarb pieces using a spatula. The rhubarb brings a vibrant, tangy bite throughout the batter.
- Spread the batter evenly into a greased or parchment-lined 8×8-inch baking pan, smoothing the top with the back of a spoon or offset spatula.
Tip: Make sure the rhubarb is evenly distributed to avoid sinking during baking.
Baking the Cake
- Place the pan in the preheated oven on the center rack to ensure uniform heat distribution.
- Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
- About halfway through baking, rotate the pan to avoid uneven browning.
- The cake’s surface will turn a golden color with slight caramelization around the edges — a sign the sugars and rhubarb have beautifully melded.
| Baking Parameter | Details |
|---|---|
| Oven Temperature | 350°F (175°C) |
| Baking Time | 45–50 minutes |
| Doneness Check | Toothpick test |
Cooling the Cake
- Remove the cake promptly from the oven to prevent overbaking.
- Place the pan on a cooling rack to allow air circulation and stop the cooking process.
- Let the cake cool in the pan for 15 minutes — this rest time helps the butter sauce absorption later.
- Run a sharp knife around the edges to loosen the cake and carefully transfer it to the cooling rack to cool completely.
- Once cooled, drizzle generously with warm butter sauce to enhance moisture and richness, bringing out the full character of our Rhubarb Cake With Butter Sauce.
Cooling fully is essential to achieve the perfect slice and to let the flavors fully develop before serving.
Making the Butter Sauce
The butter sauce is the perfect finishing touch for our Rhubarb Cake, adding a luscious richness that cuts through the tartness. Let’s break down how to prepare and cook this decadent sauce step-by-step.
Ingredients Preparation
Before we start cooking, gather and measure these essential ingredients with precision. Using fresh, high-quality components will ensure our butter sauce is silky and flavorful.
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Unsalted butter | 1/2 cup (1 stick) | Cut into small cubes for even melting |
| Granulated sugar | 1/3 cup | Use fine sugar for smooth texture |
| Heavy cream | 1/2 cup | Room temperature |
| Pure vanilla extract | 1 teaspoon | For rich aromatic flavor |
| Salt | A pinch | To balance sweetness |
Tip: Having all ingredients at room temperature helps the sauce blend together more smoothly.
Cooking the Butter Sauce
- Melt the butter in a medium saucepan over low heat. Stir gently with a wooden spoon to prevent scorching.
- Once fully melted, add the granulated sugar gradually, stirring constantly. This allows the sugar to dissolve completely for a smooth sauce texture.
- Slowly pour in the heavy cream while continuing to stir. The mixture will bubble lightly—keep the heat low to avoid boiling.
- Let the sauce simmer gently for 3 to 5 minutes, stirring occasionally until it thickens slightly and coats the back of your spoon.
- Remove from the heat, then stir in the vanilla extract and a pinch of salt to enhance the buttery richness.
- Allow the sauce to cool for 2 to 3 minutes before drizzling over the cooled rhubarb cake.
“The magic of this butter sauce lies in its simplicity: rich butter, creamy sweetness, and a touch of vanilla that brings out the natural flavor of our rhubarb cake.”
Our butter sauce will be warm and velvety with a golden hue, perfectly complementing the tangy, tender cake beneath.
Serving Suggestions
We want to enjoy our Rhubarb Cake With Butter Sauce to its fullest by serving it in ways that enhance its delightful tartness and buttery richness. Below, we share practical tips on presenting and storing this classic springtime dessert.
How to Serve Rhubarb Cake with Butter Sauce
To make every bite of our Rhubarb Cake With Butter Sauce memorable, consider these serving ideas:
- Serve warm or at room temperature. The butter sauce tastes best when slightly warm, so gently reheat before drizzling if needed.
- Add a dollop of whipped cream or a scoop of vanilla ice cream. These creamy companions balance the cake’s tart rhubarb and accentuate the sauce’s richness.
- Plate with fresh fruit garnishes. A few slices of fresh rhubarb or berries create a colorful contrast and tie the flavors together beautifully.
- Pair with a hot cup of tea or coffee. The slight bitterness of these beverages complements the cake’s sweet and tangy profile.
“Serving our Rhubarb Cake With Butter Sauce with light, creamy sides elevates the dessert experience by adding contrasting textures and flavors.”
| Serving Element | Why It Works | Presentation Tip |
|---|---|---|
| Warm Butter Sauce | Enhances moisture and flavor | Drizzle generously just before serving |
| Whipped Cream | Adds lightness and smoothness | Use a star-tipped piping bag |
| Vanilla Ice Cream | Creamy cold contrast | Serve one scoop alongside |
| Fresh Berries/Rhubarb | Brightens color and taste | Place artfully on the plate |
| Hot Tea or Coffee | Balances sweetness | Serve in delicate cups |
Storage Tips
Maintaining our cake’s freshness and the sauce’s luxurious texture is key for enjoying leftovers or preparing in advance:
- Store the cake and sauce separately. Keep the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. The sauce should be refrigerated in an airtight container.
- Reheat the butter sauce gently. Use low heat or a microwave in short bursts, stirring frequently until warm and pourable.
- Bring the cake to room temperature before serving. This helps restore its tender crumb and enhances flavor.
| Item | Storage Method | Duration | Tips |
|---|---|---|---|
| Rhubarb Cake | Airtight container at room temperature or fridge | 2 days (room temp), 4 days (fridge) | Cover to prevent drying out |
| Butter Sauce | Airtight container in refrigerator | Up to 5 days | Reheat gently before use |
Our attention to careful serving and storage ensures the Rhubarb Cake With Butter Sauce remains a sumptuous treat from first slice to last.
Conclusion
This rhubarb cake with butter sauce is a true celebration of spring flavors and comforting textures. Its combination of tangy fruit and rich sauce creates a dessert that’s both elegant and approachable.
Whether you’re baking for a special occasion or a cozy weekend treat, this recipe delivers consistently delicious results. With the right ingredients and a little care, we can all enjoy a slice of this moist, flavorful cake topped with luscious butter sauce.
Frequently Asked Questions
What makes rhubarb cake unique in flavor?
Rhubarb cake combines tartness from fresh rhubarb with sweetness in the batter and butter sauce, creating a balanced and refreshing dessert perfect for springtime.
What ingredients are essential for rhubarb cake with butter sauce?
Key ingredients include fresh rhubarb, granulated sugar, all-purpose flour, unsalted butter, eggs, heavy cream, vanilla extract, and a pinch of salt for both cake and butter sauce.
What equipment do I need to bake this cake?
You’ll need mixing bowls, measuring cups and spoons, an electric mixer, rubber spatula, 8×8-inch baking pan, oven thermometer, saucepan, wooden spoon or whisk, cooling rack, and a sharp knife.
How should I prepare the rhubarb for the cake?
Select fresh stalks, wash thoroughly, trim ends, slice evenly, and dry to preserve the natural tartness and ensure even distribution in the batter.
What’s the best way to bake the rhubarb cake?
Preheat the oven to 350°F (175°C), cream butter and sugar, add eggs and vanilla, mix in dry ingredients and rhubarb, bake for 45–50 minutes until golden and a toothpick comes out clean.
How is the butter sauce made?
Melt butter, slowly add sugar and heavy cream, simmer until thick, then stir in vanilla extract and salt. Drizzle warm sauce over cooled cake for a rich finish.
Can I store the rhubarb cake and butter sauce?
Yes, store the cake and sauce separately. Keep the cake covered at room temperature or refrigerated, and reheat the sauce gently before serving.
What are good serving suggestions for this cake?
Serve warm or room temperature with whipped cream or vanilla ice cream. Pair with fresh fruit and enjoy alongside hot tea or coffee to balance sweetness.