1. Make the Cake
Preheat oven to 350°F (175°C). Grease a 9x13-inch pan.
In a large bowl, whisk flour, sugar, baking soda, and salt.
Stir in egg, buttermilk, and vanilla until just combined.
Fold in rhubarb. Pour into the pan. Bake 35-40 minutes until golden.
2. Prepare the Butter Sauce
In a small saucepan, melt butter over medium heat.
Whisk in sugar, cream, vanilla, and salt. Simmer 2-3 minutes until slightly thickened.
3. Serve Warm!
Poke small holes in the warm cake with a fork.
Pour half the sauce over the cake, letting it soak in.
Serve slices with extra sauce drizzled on top and ice cream.
Pro Tips for the Best Cake
🍓 Extra tang? Swap ½ cup rhubarb for strawberries.
🔥 Crisper edges? Bake in a metal pan (glass may need +5 mins).
🍯 Sauce too thin? Simmer longer or add 1 tsp cornstarch slurry.
🧊 Make ahead? Bake cake, then reheat with sauce before serving.
FAQs
Can I use frozen rhubarb?
Yes! Thaw and drain well to avoid excess liquid.
How do I store leftovers?
Keep cake un-sauced at room temp for 2 days or refrigerate for 5 days. Warm before saucing.
Can I make it gluten-free?
Substitute GF flour blend 1:1 and add ½ tsp xanthan gum.
Serving Ideas
🍦 À la mode – Vanilla ice cream is a must!
☕ Tea time – Serve small squares with whipped cream
🌿 Garnish – Fresh mint or edible flowers
Final Thoughts
This Rhubarb Cake with Butter Sauce is a nostalgic, comforting dessert that highlights rhubarb’s unique flavor. The warm, creamy sauce takes it from simple to spectacular!
Warning: You’ll be making this all rhubarb season!
