Rhubarb Cake with Butter Sauce
Looking for a scrumptious dessert that balances sweet and tangy flavors? These Rhubarb Cake with Butter Sauce are incredibly moist, fluffy, and smothered in a rich butter sauce. Perfect for dessert or a delightful brunch, this easy recipe uses simple ingredients you probably already have. Ready in just 20 minutes—let’s make some delicious Rhubarb Cake with Butter Sauce magic!
Why You’ll Love This Rhubarb Cake with Butter Sauce Recipe
This recipe is guaranteed to become a household favorite. Here’s why you’ll keep coming back to it:
Ready in 20 minutes
Perfect for all ages (kid-friendly!)
Easy to make and eat
Ideal for breakfast, brunch, or dessert
Made with simple pantry ingredients
Ingredients for Rhubarb Cake with Butter Sauce
Main Ingredients:
- 4 cups all-purpose flour
- 1 cup sugar
- 1 cup butter, softened
- 4 eggs
- 2 cups rhubarb, chopped
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Coating/Topping:
- 1 cup butter, for sauce
- 1 cup sugar, for sauce
Optional Serving Suggestions:
- Whipped cream
- Fresh strawberries or raspberries
Step-by-Step Instructions for Making Rhubarb Cake with Butter Sauce
- In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped rhubarb gently until evenly distributed in the batter.
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cakes cool, make the butter sauce by melting the butter in a saucepan over medium heat and whisking in the sugar until combined.
- Drizzle the warm butter sauce over the cooled cakes before serving, and cut into slices.
Recipe Yield, Prep Time & Nutritional Information
Servings: 12
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: Approx. 300 kcal per serving
Flavor Variations for Rhubarb Cake with Butter Sauce
Customize this recipe with these tasty variations:
Stuffed Version: Add cream cheese in the center of the batter before baking.
Seasonal Twist: Replace rhubarb with fresh strawberries or apples for a different fruity flavor.
Healthier Option: Substitute some all-purpose flour with whole wheat flour for added nutrition.
Gluten-Free: Use a gluten-free flour blend to suit your dietary needs.
Savory Twist: Skip the butter sauce, add herbs, cheese, or vegetables to change it up.
How to Store and Reheat
Storing:
Keep leftovers refrigerated in an airtight container for up to 2 days.
Reheating:
Reheat in a toaster oven or skillet to regain crispness. Avoid microwaving for best results.
FAQs About Rhubarb Cake with Butter Sauce
Can I prepare these ahead?
Yes! Cook, cool, store refrigerated, and reheat before serving.
Which bread works best?
This recipe is not a bread recipe, but using fresh rhubarb is key for best results.
Can I bake instead of frying?
This recipe is meant for baking, and it results in a moist cake.
Are these freezer-friendly?
Yes! Freeze the cooked cake slices and reheat in the oven directly from frozen.
Can I omit the sugar coating?
Certainly! Serve plain or add powdered sugar or fresh fruits instead.
What toppings pair well?
Try syrup, whipped cream, or fresh fruit sauces for extra goodness.
Can I reduce the sweetness?
Yes, reduce sugar in the batter and skip or use less of the butter sauce.
Can these be air-fried?
This recipe isn’t suitable for air frying, but baking works perfectly.
Are they kid-friendly?
Absolutely! Fun to make and enjoyable for kids.
Can I scale the recipe up for a crowd?
Definitely! Double or triple the recipe, and keep warm in a low oven (around 200°F/95°C).
Final Thoughts on These
These Rhubarb Cake with Butter Sauce bites are simple, tasty, and a definite crowd-pleaser. With their crispy, golden exterior and fluffy interior, they’re perfect for sharing or enjoying as a treat anytime. Serve with your favorite toppings, and watch how quickly they disappear from your breakfast or brunch table. One taste, and this easy recipe will become a regular family favorite!
Rhubarb Cake with Butter Sauce
Equipment
- Mixing Bowl
- Saucepan
- Cake Pans
Ingredients
Main Ingredients
- 4 cups All-purpose flour
- 1 cup Sugar
- 1 cup Butter, softened
- 4 large Eggs
- 2 cups Rhubarb, chopped
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
Coating/Topping
- 1 cup Butter, for sauce
- 1 cup Sugar, for sauce
Optional Serving Suggestions
- Whipped cream
- Fresh strawberries or raspberries
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped rhubarb gently until evenly distributed in the batter.
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cakes cool, make the butter sauce by melting the butter in a saucepan over medium heat and whisking in the sugar until combined.
- Drizzle the warm butter sauce over the cooled cakes before serving, and cut into slices.
