I love making this Rhubarb Cake with Butter Sauce when spring rhubarb is at its best. The cake turns out soft and tender with just the right balance of sweetness and tang from the rhubarb. I always finish it with a warm butter sauce that soaks into the cake and makes every slice feel comforting and nostalgic, just like something my grandmother would have served.
Why You’ll Love This Recipe
I like this recipe because it uses simple pantry ingredients and fresh rhubarb to create a dessert that feels special without being complicated. I enjoy how moist the cake stays, even the next day, and how the butter sauce adds richness without overpowering the rhubarb flavor. I also appreciate that it works just as well for a family dessert as it does for serving with coffee or tea.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cake
4 cups all-purpose flour
2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups fresh rhubarb, chopped
2 cups milk
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
For the butter sauce
½ cup unsalted butter
1 cup granulated sugar
½ cup heavy cream or milk
1 teaspoon vanilla extract
Directions
I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish. In a large bowl, I mix the flour, sugar, baking powder, and salt. I gently fold in the chopped rhubarb so it gets evenly coated with the dry ingredients.
In another bowl, I whisk together the milk, melted butter, eggs, and vanilla. I pour the wet mixture into the dry ingredients and stir just until everything is combined. I spread the batter evenly into the prepared baking dish and bake it for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
While the cake is baking, I make the butter sauce. I melt the butter in a saucepan over medium heat, then stir in the sugar and cream. I let it simmer for about 5 minutes, stirring often, until slightly thickened. I remove it from the heat and stir in the vanilla.
I like to serve the cake warm with the butter sauce poured generously over the top.
Servings And Timing
I usually get about 12 servings from this recipe.
Prep time takes around 15 minutes.
Bake time is about 45 to 50 minutes.
Total time comes to roughly 1 hour and 5 minutes.
Variations
I sometimes add a teaspoon of cinnamon to the cake batter for a warmer flavor. When I want extra texture, I mix in chopped walnuts or pecans. If I prefer a lighter topping, I skip the butter sauce and dust the cake with powdered sugar instead.
Storage/Reheating
I store leftover cake covered in the refrigerator for up to 4 days. I keep the butter sauce in a separate airtight container. When reheating, I warm individual slices in the microwave for about 20 seconds and heat the sauce gently before pouring it on top.
FAQs
Can I use frozen rhubarb instead of fresh?
I can use frozen rhubarb, but I make sure to thaw and drain it well before adding it to the batter.
Does this cake need the butter sauce?
I think the cake tastes great on its own, but I like how the butter sauce adds extra moisture and richness.
Can I make this cake ahead of time?
I often bake the cake a day ahead and reheat it slightly before serving with warm butter sauce.
What pan size works best?
I usually use a 9×13-inch pan, but a similar-sized baking dish works just fine.
Can I freeze this cake?
I freeze the cake without the sauce, tightly wrapped, for up to 2 months. I thaw it overnight in the fridge before serving.
Conclusion
I always find this Rhubarb Cake with Butter Sauce to be a comforting and reliable dessert that brings back warm memories. With its soft crumb, tangy fruit, and rich sauce, it’s a recipe I enjoy making again and again for family gatherings or quiet afternoons at home.
Rhubarb Cake with Butter Sauce is a tender, moist cake bursting with the tangy sweetness of fresh rhubarb, finished with a warm, rich butter sauce. This nostalgic dessert is comforting, easy to make, and perfect for spring or any time fresh rhubarb is available.
Total Time:1 hour 5 minutes
Yield:12 servings
Ingredients
4 cups all-purpose flour
2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups fresh rhubarb, chopped
2 cups milk
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
For the butter sauce:
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup heavy cream or milk
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix the flour, sugar, baking powder, and salt. Gently fold in the chopped rhubarb.
In another bowl, whisk together milk, melted butter, eggs, and vanilla. Pour into the dry ingredients and stir until combined.
Spread the batter evenly in the prepared baking dish and bake for 45–50 minutes, until a toothpick inserted in the center comes out clean.
While the cake bakes, make the butter sauce: melt butter in a saucepan over medium heat, stir in sugar and cream, simmer for about 5 minutes until slightly thickened, then remove from heat and stir in vanilla.
Serve the cake warm with butter sauce poured over the top.
Notes
Add a teaspoon of cinnamon to the cake batter for extra warmth.
Mix in chopped walnuts or pecans for texture.
For a lighter version, skip the butter sauce and dust the cake with powdered sugar.
