Rhubarb Cake with Butter Sauce
A vintage-style cake featuring fresh rhubarb and a decadent butter sauce, balancing sweet and tart flavors in a comforting dessert.
Equipment
- Mixing bowls
- Hand or stand mixer
- 9×13 inch baking pan
- Oven
- Saucepan
- Whisk
Ingredients
For the Cake
- 2 cups fresh rhubarb chopped into ½-inch pieces
- 1 cup butter softened
- 1 1/2 cups granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
For the Butter Sauce
- 1/2 cup butter
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk.
- Gently fold in the chopped rhubarb.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before serving.
- For the butter sauce, combine butter, sugar, and cream in a saucepan over medium heat.
- Whisk until smooth and slightly thickened, about 3-5 minutes.
- Remove from heat and stir in vanilla extract.
- Drizzle warm butter sauce over individual slices before serving.
Notes
For a twist, try adding a pinch of cinnamon to the cake batter or serving with a scoop of vanilla ice cream.