This rhubarb cake is a sweet and tangy treat topped with a rich butter sauce. The cake is soft and fluffy, while the rhubarb adds a zesty punch that makes it special!
Let’s face it, the butter sauce is the cherry on top! I love drizzling it over my slice. You’ll be tempted to lick the plate clean—trust me, I’ve done it! 😂
Key Ingredients & Substitutions
Rhubarb: This is the star of the show! Use fresh rhubarb for the best flavor, but if you can’t find any, you can swap it for tart apples or cherries for a similar zing. Just note that the texture will be different.
All-purpose flour: This gives the cake structure. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. Make sure it has xanthan gum for lift!
Unsalted butter: I recommend unsalted for better control over the cake’s saltiness. If you’re short on butter, you can replace it with an equal amount of coconut oil or a nut butter for a different flavor.
Buttermilk: Buttermilk makes the cake tender and adds a slight tang. If you don’t have buttermilk, you can mix regular milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle.
How Can You Get a Light and Fluffy Cake?
Getting the cake light and fluffy is crucial. The key is in the creaming process. Cream the softened butter and sugar together until the mixture is light in color and fluffy, which incorporates air.
- Use soft butter – it should be at room temperature, almost spreadable.
- Add eggs one at a time, mixing well after each addition.
- Don’t overmix when adding the dry ingredients. Mix until just combined to keep it tender.
How to Make Rhubarb Cake With Butter Sauce
Ingredients You’ll Need:
For the Rhubarb Cake:
- 2 cups rhubarb, chopped
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or regular milk
For the Butter Sauce:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
How Much Time Will You Need?
This rhubarb cake recipe takes about 15 minutes of preparation and 30-35 minutes of baking time. You’ll also need a few minutes to prepare the butter sauce after the cake has cooled. All together, you can have this delicious dessert ready in about an hour!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, take a 9×9 inch baking pan and grease it well to ensure your cake comes out easily after baking.
2. Mix the Dry Ingredients:
In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir these dry ingredients together well, and set the bowl aside for later use.
3. Cream the Butter and Eggs:
In another bowl, add the softened butter, eggs, and vanilla extract. Using a hand mixer or a whisk, beat this mixture until it’s light, fluffy, and creamy. It should look nice and smooth!
4. Combine Wet and Dry Ingredients:
Now, it’s time to combine your mixtures! Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk or regular milk. Mix until everything is just combined. You don’t want to overmix; a few lumps are okay.
5. Add the Rhubarb:
Gently fold in the chopped rhubarb, making sure it’s evenly distributed throughout the cake batter. This will give the cake a wonderful tart flavor!
6. Bake the Cake:
Pour the batter into the greased baking pan and spread it evenly. Place it in the oven and bake for 30-35 minutes. To check if it’s done, insert a toothpick in the center; it should come out clean when the cake is ready. Once baked, let it cool in the pan.
7. Prepare the Butter Sauce:
While your cake is cooling, let’s make the butter sauce! In a saucepan over medium heat, melt the butter. Once melted, add the granulated sugar, heavy cream, vanilla extract, and a pinch of salt. Stir continuously for about 5-7 minutes until the mixture is smooth and heated through.
8. Serve and Enjoy:
After the cake has cooled a bit, slice it into squares. Drizzle the warm butter sauce over each piece and enjoy this delightful treat!
Enjoy your delightful rhubarb cake with a decadent butter sauce!
Can I Use Fresh or Frozen Rhubarb?
Yes, you can use either fresh or frozen rhubarb! If using frozen rhubarb, there’s no need to thaw it first; just chop it straight from the freezer and fold it into the batter. However, keep in mind that the cake may take a minute or two longer to bake due to the cooler temperature of the frozen fruit.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes, then use it as you would in the recipe. This will give your cake the same tangy flavor and moisture!
How Do I Store Leftover Cake?
Store any leftover rhubarb cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. To reheat, simply warm individual slices in the microwave for a few seconds until just heated through.
Can I Make the Butter Sauce Ahead of Time?
Absolutely! You can prepare the butter sauce in advance and store it in the refrigerator for up to a week. To reheat, gently warm it in a saucepan over low heat until it’s nice and smooth again. Just be sure to stir it as it warms!
