Oh, rhubarb cake with butter sauce takes me right back to the long days of early summer here in the Midwest. While rhubarb might seem a tad too tart for some, pairing it with a rich buttery sauce transforms it into a delightful treat that dances across your taste buds. This cake is perfect for those who cherish old-fashioned recipes with a heartwarming touch. Been making this for years at family gatherings and I promise, it’s always a hit!
This delightful rhubarb cake stands splendid on its own, but you can elevate it with a scoop of homemade vanilla ice cream or a dollop of whipped cream. Pairing it with a steaming cup of coffee or sweet iced tea makes it just right for any occasion, from a Sunday family dinner to a community potluck.
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Rhubarb Cake with Butter Sauce
Servings: 8
Ingredients
For the cake:
1 1/2 cups chopped fresh rhubarb
1 3/4 cups sugar, divided
1/2 cup butter, softened
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
For the butter sauce:
1/2 cup butter
1/4 cup heavy cream
1 cup sugar
1 teaspoon vanilla extract
1 1/2 cups chopped fresh rhubarb
1 3/4 cups sugar, divided
1/2 cup butter, softened
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
For the butter sauce:
1/2 cup butter
1/4 cup heavy cream
1 cup sugar
1 teaspoon vanilla extract
Directions
1. Preheat your oven to 350 degrees F (175 degrees C) and grease a 9x13 inch baking dish.
2. In a small bowl, toss the rhubarb with 1/4 cup sugar; set aside to draw out some juice.
3. In a large bowl, cream together 1/2 cup butter and 1 1/2 cups sugar until light and fluffy.
4. Beat in the egg and vanilla extract.
5. Whisk together the flour, baking soda, and salt; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition.
6. Fold in the rhubarb. Pour batter into prepared dish.
7. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
8. For the sauce: In a small saucepan, melt the butter over medium heat. Stir in the cream and 1 cup sugar, and bring to a low boil. Simmer for 3-4 minutes, stirring constantly, until thickened.
9. Remove from heat and stir in vanilla.
10. Pour warm sauce over warm cake before serving.
Variations & Tips
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For a twist, add a sprinkle of cinnamon or nutmeg into the cake batter for a bit of spice. You can also mix in a half cup of chopped nuts like walnuts or pecans for added texture. If rhubarb is out of season, try using frozen rhubarab, but be sure to extend the baking time slightly to account for the extra moisture.