Old-Fashioned Rhubarb Cake with Warm Butter Sauce – A Sweet-Tart Delight! ๐Ÿ“๐Ÿฅ„


 

1. Make the Cake

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch pan.

  2. In a large bowl, whisk flour, sugar, baking soda, and salt.

  3. Stir in egg, buttermilk, and vanilla until just combined.

  4. 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

๐Ÿ“ Extra tang? Swap ½ cup rhubarb for strawberries.
๐Ÿ”ฅ Crisper edges? Bake in a metal pan (glass may need +5 mins).
๐Ÿฏ Sauce too thin? Simmer longer or add 1 tsp cornstarch slurry.
๐ŸงŠ 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

๐Ÿฆ ร€ la mode – Vanilla ice cream is a must!
☕ Tea time – Serve small squares with whipped cream
๐ŸŒฟ 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!

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