why make this recipe
This cake mixes tart rhubarb with a sweet butter sauce. It feels special but stays easy to make. You get a warm, soft cake and a rich sauce. It is great for family dinners or small gatherings.
introduction
This recipe gives a soft, moist cake with bits of rhubarb and a simple butter sauce on top. If you want a main dish to pair with this cake, try our chicken parmesan with alfredo sauce recipe. The cake comes together with common pantry items and fresh rhubarb.
how to make Decadent Rhubarb Cake with Butter Sauce
Follow the steps below to mix and bake the cake, then make the butter sauce to pour over warm slices.
Ingredients :
1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 cup chopped rhubarb, 1/2 cup buttermilk, 1/2 cup brown sugar, 1/4 cup unsalted butter (for sauce), 1/2 cup powdered sugar
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately mix in the flour mixture and buttermilk until just combined.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- For the butter sauce, melt brown sugar and butter together in a saucepan over medium heat until bubbling. Stir in powdered sugar until smooth.
- Serve slices of the cake warm drizzled with butter sauce.
how to serve Decadent Rhubarb Cake with Butter Sauce
Slice the cake warm. Spoon the butter sauce over each slice. Serve with plain whipped cream or a scoop of vanilla ice cream if you like. This cake also pairs well with tea or coffee.
how to store Decadent Rhubarb Cake with Butter Sauce
Cool the cake completely. Wrap it in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days. For longer storage, keep in the fridge for up to 5 days. Reheat slices gently in the microwave before serving.
tips to make Decadent Rhubarb Cake with Butter Sauce
- Chop rhubarb into even pieces so it bakes evenly.
- Do not overmix the batter. Mix just until ingredients combine.
- Test the cake with a toothpick near the center to check doneness.
- Warm the sauce slightly before serving so it pours easily.
variation (if any)
You can add a handful of chopped strawberries with the rhubarb for a sweeter flavor. Swap buttermilk for plain yogurt if needed. For a nutty touch, sprinkle chopped almonds on top before baking.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before adding to the batter.
Q: Can I make this in a square pan?
A: Yes. Bake time may change. Start checking at 25 minutes.
Q: How do I make the sauce thicker?
A: Cook the butter and brown sugar a little longer to reduce it, then add powdered sugar slowly.
Q: Is buttermilk required?
A: You can use plain yogurt or milk mixed with a little lemon juice as a substitute.
Q: Can I make the cake ahead?
A: Yes. Bake the cake, cool it, and store in the fridge. Warm and add sauce before serving.
Decadent Rhubarb Cake with Butter Sauce
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A warm, moist cake featuring tart rhubarb topped with a rich butter sauce, perfect for any gathering.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped rhubarb
- 1/2 cup buttermilk
- 1/2 cup brown sugar
- 1/4 cup unsalted butter (for sauce)
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream together the butter and granulated sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix alternately the flour mixture and buttermilk until just combined.
- Fold in the chopped rhubarb.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Melt brown sugar and butter together in a saucepan over medium heat until bubbling. Stir in powdered sugar until smooth.
- Serve slices of the cake warm drizzled with butter sauce.
Notes
Chop rhubarb evenly for consistent baking. Do not overmix the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
