Rhubarb Cake with Butter Sauce



Why You’ll Love This Recipe

  1. Tangy & Sweet : The tartness of rhubarb balances beautifully with the sweetness of the cake and butter sauce.
  2. Moist & Flavorful : The cake is soft and packed with juicy rhubarb pieces in every bite.
  3. Butter Sauce Magic : A warm, velvety butter sauce takes this dessert to decadent new heights.
  4. Easy to Make : Simple ingredients and straightforward steps make it accessible for bakers of all levels.
  5. Seasonal Treat : Celebrates the fresh flavors of rhubarb during its peak season.

Ingredients You’ll Need

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter , softened
  • 1 large egg , room temperature
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk , room temperature
  • 2 cups diced rhubarb (fresh or frozen, thawed and drained)

For the Butter Sauce:

  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep

  1. Preheat your oven to 350°F (175°C) . Grease and lightly flour a 9x9-inch square baking pan or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

  1. In a medium bowl, whisk together the flour, baking soda, and salt.

Step 3: Cream Butter and Sugar

  1. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).

Step 4: Add Wet Ingredients

  1. Beat in the egg and vanilla extract until fully incorporated.
  2. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.

Step 5: Fold in Rhubarb

  1. Gently fold in the diced rhubarb until evenly distributed throughout the batter.


 

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