Warm Rhubarb Cake with Butter Sauce
Okay, picture this: a cozy kitchen, a faintly tangy aroma filling the air, and the soft hum of something sweet baking in the oven. This Warm Rhubarb Cake with Butter Sauce takes me right back to those chilly spring afternoons when the rhubarb in my grandma’s garden was finally ready to pick. That bright pink stalk, tart and fresh, transformed into this comforting cake that’s both tangy and oh-so buttery. The cake’s crumb is tender and slightly spongy, and when you drizzle that golden butter sauce over the top? Pure magic. Trust me, once you try this, it’s going to be your go-to dessert whenever rhubarb is in season—and maybe even when it’s not.
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients
For the Main Dish:
- 1 ½ cups fresh rhubarb, chopped into ½-inch pieces
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup buttermilk
- 1 tsp vanilla extract
For the Butter Sauce:
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
How I Make It
Step 1:
First, preheat your oven to 350°F and grease an 8-inch square baking pan—or line it with parchment paper for easy removal. Toss the chopped rhubarb with ½ cup of the sugar in a bowl and set aside. This lets the rhubarb soften and release some of its juices, which will keep the cake nice and moist.
Step 2:
In a large bowl, cream together the softened butter and remaining ½ cup sugar until light and fluffy—this usually takes about 3-4 minutes with a hand mixer. Then, beat in the eggs, one at a time, making sure to fully combine before adding the next.
Step 3:
Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Add the dry ingredients alternately with the buttermilk to the butter mixture, starting and ending with the flour. Don’t forget to stir in the vanilla extract here. The batter should be thick but smooth.
Step 4:
Gently fold the sugared rhubarb into the batter, making sure not to overmix—the rhubarb will add bursts of tartness in every bite. Pour the batter into your prepared pan and smooth out the top.
Step 5:
Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden. Let it cool slightly while you make the butter sauce.
Step 6:
To make the sauce, melt the butter over medium heat, then whisk in the brown sugar, heavy cream, vanilla, and a pinch of salt. Let it simmer gently until thickened and glossy—about 5 minutes. Warm and pour over slices of the cake right before serving. Trust me, this sauce turns the cake from delicious to downright unforgettable.
Variations & Tips
- Swap buttermilk for plain yogurt for a tangier crumb.
- Add a teaspoon of cinnamon or ground ginger for a warm spice twist.
- If you don’t have fresh rhubarb, frozen works fine—just thaw and drain excess liquid.
- For extra texture, sprinkle chopped walnuts or pecans on top before baking.
- Make the butter sauce ahead and gently rewarm it; it thickens as it cools.
- If the cake browns too quickly, tent it loosely with foil halfway through baking.
How I Like to Serve It
Warm rhubarb cake with butter sauce is perfect with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Since it’s lightly tart, it also pairs beautifully with a cup of strong coffee or a floral tea. I love making it for spring brunches or a comforting Sunday dessert that everyone asks for seconds on.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat gently in the microwave or oven to bring back that silky butter sauce magic.
Closing: This warm rhubarb cake with butter sauce always hits the perfect balance between tart and sweet—making it the kind of recipe you’ll want to bake again and again.