Go Back
–+ servings
Rhubarb Cake with Butter Sauce

Rhubarb Cake with Butter Sauce for Sweet Nostalgic Moments

This Rhubarb Cake with Butter Sauce is a nostalgic dessert perfect for family gatherings and potlucks, delivering a moist treat everyone will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour blend for a gluten-free version.
  • 1 cup granulated sugar No direct substitutions suggested.
  • 2 teaspoons baking powder Ensure it’s fresh for best results.
  • 1/2 teaspoon salt No substitutions necessary.
  • 2 cups diced rhubarb Frozen rhubarb can be used; thaw and drain excess liquid first.
  • 1 cup milk Can be replaced with non-dairy milk for a lactose-free option.
  • 1/2 cup melted butter Substitute with coconut oil for a vegan option.
For the Butter Sauce
  • 1/2 cup butter No substitutions recommended for traditional flavor.
  • 1 cup sugar No direct substitutions suggested.
  • 1 cup heavy cream Can substitute with coconut cream for a dairy-free version.

Equipment

  • 9 x 13-inch baking pan
  • large mixing bowl
  • Whisk
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and equipment, including a large mixing bowl, whisk, and a greased 9 x 13-inch baking pan.
  2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt until combined.
  3. Add 2 cups of diced rhubarb, 1 cup of milk, and 1/2 cup of melted butter to the dry mixture. Stir gently until just combined.
  4. Pour the batter into your greased baking pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
  5. In a saucepan, combine 1/2 cup of butter, 1 cup of sugar, and 1 cup of heavy cream. Bring to medium heat, stirring until it comes to a gentle boil.
  6. Remove the butter sauce from heat, allowing it to cool slightly while you slice the Rhubarb Cake. Drizzle the warm butter sauce over each piece before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure to check the cake a few minutes early to prevent overbaking and to avoid excess moisture with frozen rhubarb. Serve warm for best results.

Tried this recipe?

Let us know how it was!