Creamy butter sauce meets bright, tangy rhubarb in this cozy Rhubarb Cake with Butter Sauce — a simple dessert that tastes like spring in every bite. Lightly sweet cake studded with juicy rhubarb pieces is finished with a glossy, buttery glaze that soaks into the warm crumbs for a comforting, slightly tart treat that’s impossible to resist. Fun fact: rhubarb was once used as a medicinal plant in Europe long before it became a beloved baking staple, and its sharp flavor pairs beautifully with buttery sweets.
This recipe is special because it’s straightforward, quick to prepare, and perfect for family gatherings or an easy weeknight dessert. If you enjoy straightforward baked desserts like our rhubarb cake recipe, this version with a simple butter sauce brings an extra layer of comfort and flavor. Get ready to bake a dessert that’s both nostalgic and refreshingly bright — you’ll want to make it again and again.
What is Rhubarb Cake with Butter Sauce?
What’s in a name — and why does this one sound so irresistible? Rhubarb Cake with Butter Sauce is exactly what it sounds like: a tender, homey cake studded with tart rhubarb, finished with a sweet, silky butter sauce. Who named it? Maybe a pastry-loving poet, or perhaps a home cook who realized that “the way to a man’s heart is through his stomach.” Aren’t we glad they did? Imagine a slice that’s equal parts tang, sugar, and warm butter — what’s not to love? Give it a try and tell your own story of why this cake deserves a spot in your recipe rotation.
Why You’ll Love This:
- Bright, balanced flavor: The tartness of fresh rhubarb cuts through the cake’s sweetness, and the butter sauce adds richness that rounds every bite.
- Budget-friendly baking: Rhubarb is often inexpensive when in season, and this cake uses pantry staples like flour, sugar, and eggs — an easy way to make an impressive dessert without breaking the bank.
- Kid-friendly and crowd-pleasing: Soft cake crumb with a glossy sauce appeals to children and adults alike, making it a perfect dessert for potlucks or family dinners.
If you like the cozy flavors in our other savory and buttery recipes, this one brings the same dependable comfort but in dessert form. Try it — you’ll be reaching for seconds in no time. If you want another idea that balances buttery richness and bold flavor, check out our recommendation in the What to Serve With section below.
How to Make:
Quick Overview:
This Rhubarb Cake with Butter Sauce is easy to prepare, with straightforward mixing and a modest bake time. Expect a tender, slightly dense cake crumb dotted with rhubarb that stays juicy after baking. The standout element is the warm butter sauce: simple to make, glossy, and perfect poured over slices right before serving. Prep time is about 15 minutes and baking is 30 to 35 minutes.
Ingredients:
- 2 cups chopped rhubarb, fresh and trimmed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk, whole or 2% room temperature
- 1/2 cup butter, for sauce, unsalted and melted
- 1 cup powdered sugar, sifted for the sauce
Directions:
- Preheat your oven to 350°F (175°C). Grease a baking pan with butter or nonstick spray and line it with parchment if you prefer easy removal. A 9×9 inch pan works well.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This takes about 2 to 3 minutes with an electric mixer on medium speed, or a little longer by hand.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Scrape down the bowl so everything is evenly combined.
- Combine the flour, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the creamed mixture alternately with the milk, beginning and ending with the flour. Mix until just combined — do not overmix.
- Gently fold in the chopped rhubarb with a spatula so the pieces are evenly distributed. Pour the batter into the prepared baking pan and smooth the top with an offset spatula.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- For the sauce, melt the 1/2 cup butter in a small saucepan over low heat. Remove from heat and whisk in the powdered sugar until smooth and glossy. If it’s too thick, add a splash of milk to reach desired consistency.
- Serve warm slices of cake with a generous drizzle of the butter sauce over each piece. Enjoy!
What to Serve With:
Pair this cake with light accompaniments to balance the buttery sauce and bright rhubarb:
- A dollop of plain or vanilla whipped cream for extra creaminess.
- A scoop of vanilla ice cream for a classic warm-and-cold contrast.
- Fresh berries or a simple berry compote to echo the tart notes.
- Light tea or coffee — for a fuller meal pairing, serve alongside a citrusy salad or the lemon-butter flavors of baked salmon in foil with asparagus for an elegant spring brunch.
Top Tips for Perfecting:
- Use fresh rhubarb when possible: frozen works in a pinch but may release more moisture. If using frozen, thaw and drain excess liquid first.
- Room temperature ingredients: letting eggs and butter come to room temperature improves texture and incorporates air for a lighter crumb.
- Don’t overmix: once you add the flour, stir until ingredients are just combined to avoid a dense cake.
- Watch the bake time: oven temperatures vary; check at 25 minutes and then every 5 minutes to avoid overbaking.
- Sauce consistency: if your butter sauce tightens too much after softening, whisk in a teaspoon of milk at a time until shiny and pourable.
Storing and Reheating Tips:
- Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 4 days. Keep the butter sauce in a separate jar in the fridge.
- Freezing: Wrap cooled slices tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm individual slices in the microwave for 15 to 25 seconds or in a preheated 325°F oven for about 8-10 minutes. Rewarm the butter sauce gently in a saucepan or microwave for 10-15 seconds, stirring until smooth, and pour over the warm cake.
FAQs
What can I substitute for rhubarb if I can’t find any?
You can swap in tart apples or frozen cranberries for a similar tang, but adjust sugar slightly to taste since sweetness levels vary.
Can I make this gluten-free?
Yes. Use a 1:1 gluten-free flour blend that includes xanthan gum; the texture will be slightly different but still delicious.
Is it okay to use salted butter?
Yes — if you use salted butter, reduce or omit additional salt in the recipe to keep flavors balanced.
Can I prepare this ahead of time?
You can assemble the batter and refrigerate for a few hours before baking. Bake and serve the next day, reheating slices gently and adding warm sauce before serving.
How tart will the cake be with the rhubarb?
Rhubarb brings a pleasant tartness that pairs perfectly with the sweet cake and buttery sauce; taste your rhubarb and adjust sugar if you prefer a sweeter result.
Conclusion
This Rhubarb Cake with Butter Sauce is an easy, comforting dessert that balances bright, tangy fruit with rich, silky butter sauce — perfect for family dinners, potlucks, or a special weekend treat. It’s forgiving, quick to assemble, and makes the most of seasonal rhubarb without complicated steps. For more inspiration and a similar classic take, visit Rhubarb Cake with Butter Sauce – Chocolate with Grace to see another great version and tips. Give this cake a try, share it with loved ones, and enjoy a slice of spring any time.
Rhubarb Cake with Butter Sauce
Equipment
- Mixing Bowl
- Baking Pan
- Saucepan
Ingredients
Ingredients
- 2 cups chopped rhubarb, fresh and trimmed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk, whole or 2% room temperature
- 1/2 cup butter, for sauce, unsalted and melted
- 1 cup powdered sugar, sifted for the sauce
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking pan with butter or nonstick spray and line it with parchment if you prefer easy removal. A 9×9 inch pan works well.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This takes about 2 to 3 minutes with an electric mixer on medium speed, or a little longer by hand.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Scrape down the bowl so everything is evenly combined.
- Combine the flour, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the creamed mixture alternately with the milk, beginning and ending with the flour. Mix until just combined — do not overmix.
- Gently fold in the chopped rhubarb with a spatula so the pieces are evenly distributed. Pour the batter into the prepared baking pan and smooth the top with an offset spatula.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no raw batter. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- For the sauce, melt the 1/2 cup butter in a small saucepan over low heat. Remove from heat and whisk in the powdered sugar until smooth and glossy. If it’s too thick, add a splash of milk to reach desired consistency.
- Serve warm slices of cake with a generous drizzle of the butter sauce over each piece. Enjoy!