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Rhubarb Cake with Butter Sauce

Heavenly Rhubarb Cake with Butter Sauce You’ll Crave!

This Rhubarb Cake with Butter Sauce perfectly balances sweet and tart flavors, making it an easy and comforting dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups granulated sugar Can substitute with brown sugar for a caramel note.
  • 1 cup unsalted butter Melted; use vegan butter for dairy-free.
  • 1 cup milk Whole milk; can substitute with coconut milk for dairy-free.
  • 1 tablespoon baking powder Essential for making the cake rise.
  • 1 pinch salt Enhances flavors.
  • 2 cups all-purpose flour Can be replaced with a gluten-free blend.
  • 2 cups rhubarb Chopped into 1/2-inch pieces; fresh preferred.
For the Butter Sauce
  • 1/2 cup unsalted butter Can use plant-based butter for dairy-free.
  • 1 cup granulated sugar Add more if a sweeter sauce is desired.
  • 1/2 cup heavy cream Non-dairy option can be used.

Equipment

  • 9x13-inch baking pan
  • Large mixing bowl
  • Whisk
  • spatula
  • Saucepan

Method
 

Step-by-Step Instructions for Rhubarb Cake with Butter Sauce
  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.
  2. In a large mixing bowl, whisk together granulated sugar, flour, baking powder, and salt until well combined.
  3. Gently fold in diced rhubarb, milk, and melted butter until just combined.
  4. Pour the batter into the prepared baking pan and spread evenly.
  5. Bake in the preheated oven for about 45 minutes, or until golden brown and a toothpick comes out clean.
  6. While the cake cools, combine butter, sugar, and cream in a saucepan. Stir until it comes to a boil, then cook for 1 minute.
  7. Slice the warm Rhubarb Cake and drizzle with butter sauce before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

This cake is best served warm, topped with butter sauce for optimal flavor. Leftovers can be stored at room temperature or refrigerated.

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