Rhubarb Cake with Butter Sauce
A delightful dessert featuring soft, moist cake infused with fresh rhubarb and topped with a rich butter sauce, perfect for any special occasion.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the Cake
- 2 cups diced fresh rhubarb Bright and tangy pieces bring a vibrant color and flavor.
- 1 cup buttermilk Adds moisture and tenderness to the cake.
- 1.5 cups granulated sugar Balances the tart rhubarb.
- 0.5 cups unsalted butter, softened Adds creaminess and richness.
- 2 tsp vanilla extract Enhances flavor.
- 2 cups all-purpose flour The foundation of the cake.
- 1 tsp baking soda Helps the cake rise.
- 0.25 tsp salt Enhances flavor.
For the Butter Sauce
- 0.5 cups unsalted butter Essential for the sauce.
- 0.5 cups heavy cream Makes the sauce creamy.
- 1 cup granulated sugar Provides sweetness to the sauce.
- 1 tsp vanilla extract Rounds out the sauce flavors.
Instructions
Preparation
- Preheat your oven to 175°C (350°F).
- Grease a 9×13-inch baking dish.
- Beat the butter and sugar until light and fluffy.
- Add the vanilla extract and mix well.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Alternately add the flour mixture and buttermilk to the creamed butter, mixing just until combined.
- Gently stir in the diced rhubarb.
Baking
- Pour the batter into the prepared pan and bake for 40–45 minutes, until golden brown.
Butter Sauce Preparation
- In a saucepan, combine the butter, cream, and sugar.
- Bring to a simmer, stirring constantly until the sugar is dissolved.
- Remove from heat and stir in the vanilla extract.
- Pour the warm butter sauce over slices of cake just before serving.
Notes
For best results, ensure butter is at room temperature for easier creaming. Optional: Add chopped nuts or a sprinkle of cinnamon for extra flavor.