Warm Rhubarb Cake with Butter Sauce

A comforting, tangy-sweet dessert with a rich buttery sauce—perfect for spring and summer gatherings.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Difficulty: Medium
Intensity: Moderate

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Ingredients

For the Rhubarb Cake:

• 2 cups fresh rhubarb, diced (about 3 stalks)

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• ½ cup buttermilk (or milk + ½ tbsp lemon juice)

For the Butter Sauce:

• ½ cup unsalted butter

• 1 cup granulated sugar

• ½ cup heavy cream

• 1 tsp vanilla extract

• Pinch of salt

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Instructions

Step 1: Preheat & Prepare

1. Preheat oven to 350°F (175°C).

2. Grease a 9-inch round cake pan or an 8×8-inch baking dish.

Step 2: Make the Cake Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

2. In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes).

3. Beat in the egg and vanilla until smooth.

4. Alternate adding dry ingredients and buttermilk, mixing just until combined.

5. Fold in diced rhubarb gently.

Step 3: Bake the Cake

1. Pour batter into the prepared pan, spreading evenly.

2. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.

3. Let cool for 10 minutes before serving.

Step 4: Make the Butter Sauce

1. In a small saucepan, melt butter over medium heat.

2. Add sugar, cream, and salt, stirring constantly until sugar dissolves (about 3-5 minutes).

3. Remove from heat and stir in vanilla.

Step 5: Serve

1. Slice the warm cake and drizzle generously with butter sauce.

2. Optional: Serve with vanilla ice cream or whipped cream.

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Nutritional Information (Per Serving)

• Calories: 520 kcal

• Carbohydrates: 70g

• Protein: 4g

• Fat: 26g (Saturated: 16g)

• Fiber: 1g

• Sugar: 52g

• Sodium: 180mg

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Tips & Variations

• For extra texture, add ½ cup chopped walnuts or pecans to the batter.

• Replace rhubarb with strawberries or apples for a different flavor.

• Storage: Keep cake covered at room temperature for up to 2 days. Reheat before serving.

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Enjoy this Warm Rhubarb Cake with Butter Sauce—a delightful balance of tart and sweet, perfect with a cup of tea or coffee!