Why You’ll Love This Recipe
- Tangy & Sweet : The tartness of rhubarb balances beautifully with the sweetness of the cake and butter sauce.
- Moist & Flavorful : The cake is soft and packed with juicy rhubarb pieces in every bite.
- Butter Sauce Magic : A warm, velvety butter sauce takes this dessert to decadent new heights.
- Easy to Make : Simple ingredients and straightforward steps make it accessible for bakers of all levels.
- 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
- 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
- In a medium bowl, whisk together the flour, baking soda, and salt.
Step 3: Cream Butter and Sugar
- 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
- Beat in the egg and vanilla extract until fully incorporated.
- 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
- Gently fold in the diced rhubarb until evenly distributed throughout the batter.