Old-Fashioned Rhubarb Cake with Warm Butter Sauce – A Sweet-Tart Delight! 🍓🥄


Warning: This tender, moist rhubarb cake drowned in a luscious vanilla butter sauce is dangerously addictive! The perfect balance of tangy rhubarb and rich, creamy sauce makes this vintage recipe a must-try for spring and summer.

Serve it warm with a scoop of vanilla ice cream, and prepare for rave reviews—it’s like a homemade rhubarb custard cake but even easier!


Why You’ll Love This Recipe

✅ Perfect sweet-tart balance – Rhubarb’s zing meets buttery sauce
✅ One-bowl cake batter – No mixer needed!
✅ Warm, gooey sauce – Poured over the cake for maximum indulgence
✅ Great for rhubarb season – Uses up that garden bounty


Ingredients You’ll Need

(9x13-inch cake)

For the Rhubarb Cake:

  • 2 cups (250g) all-purpose flour

  • 1½ cups (300g) granulated sugar

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 egg, beaten

  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)

  • 1 tsp vanilla extract

  • 3 cups (300g) fresh rhubarb, diced (or frozen, thawed & drained)

For the Butter Sauce:

  • ½ cup (115g) unsalted butter

  • ½ cup (100g) granulated sugar

  • ½ cup (120ml) heavy cream (or evaporated milk)

  • 1 tsp vanilla extract

  • Pinch of salt

(Optional: Vanilla ice cream or whipped cream for serving)



Step-by-Step Instructions



 

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