Rhubarb Cake with Butter Sauce is a delightful dessert that blends the tangy flavor of rhubarb with a rich, buttery sauce. This cake is moist and perfect for any occasion. Whether it’s a family dinner or a casual gathering with friends, this cake will impress everyone!
Why Make This Recipe
You should make this Rhubarb Cake because it’s easy and quick! It uses fresh rhubarb, which is often just in season. The combination of sweet and tangy flavors makes it a hit with both kids and adults. Plus, sharing this cake with family will bring smiles all around!
How to Make Rhubarb Cake with Butter Sauce
Ingredients
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/2 cup butter (for sauce)
- 1 cup powdered sugar
Directions
- Preheat your oven to 350°F (175°C). Grease a baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking powder, and salt; gradually add to the creamed mixture alternately with milk.
- Gently fold in the rhubarb. Pour batter into the prepared baking pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- For the sauce, melt the butter in a small saucepan, then stir in the powdered sugar until smooth. Serve warm over the cake. Enjoy!
How to Serve Rhubarb Cake with Butter Sauce
Serve the cake warm, drizzled with the buttery sauce. You can add a scoop of vanilla ice cream or a dollop of whipped cream on the side for an extra treat!
How to Store Rhubarb Cake with Butter Sauce
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. You can reheat it gently before serving.
Tips to Make Rhubarb Cake with Butter Sauce
- Use fresh rhubarb for the best flavor.
- Don’t overmix the batter; just mix until combined for a fluffy cake.
- Feel free to adjust the sugar based on your taste!
Variation
You can add chopped nuts or some cinnamon to the batter for extra flavor. Also, blueberries or strawberries can be mixed in with the rhubarb for a fruity twist.
FAQs
1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb! Just make sure to thaw and drain excess water before using.
2. What can I serve with this cake?
This cake pairs well with vanilla ice cream, whipped cream, or even fresh berries!
3. How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is done!
Ingredients
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- For the butter sauce:
- 1/2 cup butter
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- For the butter sauce, melt the butter in a small saucepan over low heat.
- Stir in the powdered sugar until smooth and well combined.
- Serve the cake warm, drizzled with the butter sauce.
Notes
For extra flavor, add chopped nuts or a sprinkle of cinnamon. You can also mix in blueberries or strawberries for a fruity twist.
Rhubarb Cake with Butter Sauce
Equipment
- Baking Pan
- Mixing Bowl
- Saucepan
Ingredients
Ingredients
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/2 cup butter (for sauce)
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk.
- Gently fold in the chopped rhubarb.
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- For the butter sauce, melt the butter in a small saucepan over low heat.
- Stir in the powdered sugar until smooth and well combined.
- Serve the cake warm, drizzled with the butter sauce.