This Rhubarb Cake is a sweet and tangy treat that everyone will love! With its soft texture and bright flavor from fresh rhubarb, it’s perfect for any occasion.
And let’s not forget the buttery sauce—it’s like giving your cake a warm hug! I love drizzling it on top for an extra yummy touch that makes every bite special.
Key Ingredients & Substitutions
Rhubarb: This is the star of the dish! Fresh rhubarb gives a tart flavor and bright color, but you can use frozen rhubarb too. Just thaw and drain excess moisture. If rhubarb isn’t available, consider using berries or apples, but adjust sugar based on their sweetness.
All-Purpose Flour: Standard flour does the job, but if you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for best results.
Butter: For the cake, I always use unsalted butter to control the salt level. If you want a dairy-free version, coconut oil or a plant-based butter can work well. In the sauce, the butter is essential for richness, but you could swap for a vegan butter substitute.
Heavy Cream: This gives the sauce its creaminess. You can use half and half or whole milk, but the sauce may not be as rich. For a lighter version, consider a combination of milk with a bit of cornstarch for thickness.
How Do I Ensure the Cake Comes Out Fluffy?
The key to a fluffy cake lies in the creaming method. Here’s how to get it just right:
- Make sure your butter is softened, not melted. Room temperature butter will trap air when beaten with sugar, creating a light texture.
- Beat the butter and sugar until the mixture looks pale and fluffy. This usually takes about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition to fully incorporate.
- When combining dry ingredients with the wet mixture, mix until just combined to avoid overmixing, which can lead to a dense cake.
How to Make Rhubarb Cake With Butter Sauce
Ingredients You’ll Need:
For The Cake:
- 2 cups rhubarb, chopped (fresh or frozen)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup butter, softened
- 1 cup milk
- 2 large eggs
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
For The Butter Sauce:
- ½ cup butter
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This tasty rhubarb cake takes about 15 minutes to prepare and around 35-40 minutes to bake. Plus, you’ll need a few more minutes to whip up the butter sauce. In total, you’re looking at around 1 hour to have this delicious dessert ready to serve!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First things first! Preheat your oven to 350°F (175°C). While it’s heating up, get a 9×13 inch baking pan, grease it, and sprinkle a little flour to coat the sides. This will help your cake come out perfectly!
2. Mix the Wet Ingredients:
In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer or a sturdy wooden spoon until it’s light and fluffy. This might take a couple of minutes. Next, beat in the eggs, one at a time. Make sure each egg is well mixed before adding the next one. Stir in the vanilla extract too!
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder and avoid lumps in your cake.
4. Bring it All Together:
Now, slowly add the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry ingredients. Gently stir until just combined—don’t overmix! Finally, fold in the chopped rhubarb. It will add that lovely tangy flavor to each bite.
5. Bake the Cake:
Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Pop it into your preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing!
6. Make the Butter Sauce:
While the cake is baking, it’s time to make that delicious butter sauce! In a saucepan over medium heat, melt the butter. Once melted, stir in the sugar and heavy cream along with the vanilla extract and a pinch of salt. Bring this mixture to a gentle simmer and let it cook for about 3-5 minutes, stirring often until it thickens slightly. Then, take it off the heat.
7. Serve and Enjoy:
When the cake is done, allow it to cool for a bit in the pan before slicing. Serve warm, and make sure to drizzle a generous amount of the butter sauce over each piece. Enjoy your sweet and tangy Rhubarb Cake with Butter Sauce!
Can I Use Frozen Rhubarb in This Recipe?
Absolutely! If you’re using frozen rhubarb, there’s no need to thaw it first. Just chop it straight from the freezer and fold it into the batter. This will help prevent extra moisture from making the cake soggy.
What If I Don’t Have Heavy Cream for the Sauce?
No worries! You can substitute heavy cream with half-and-half or whole milk, but keep in mind that the sauce may be a little less rich. For a thicker texture, consider adding a tablespoon of cornstarch mixed with a bit of water to help it thicken as you cook.
How Should I Store Leftovers?
To store leftovers, simply cover the cake with plastic wrap or transfer it to an airtight container. It can be stored in the fridge for up to 3 days. If you want to keep the butter sauce, store it separately in the fridge and reheat it gently on the stove before serving.
Can I Make This Cake Gluten-Free?
Yes, you can! Just substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for added structure. The texture may differ slightly, but it should still taste delicious!
