This Ultimate Warm Rhubarb Cake with Butter Sauce transforms tart rhubarb into a heavenly dessert that’s perfect for any occasion. The tender, moist cake paired with rich, creamy butter sauce creates an irresistible combination that will have your family asking for seconds.
Why You’ll Love This Recipe
This Ultimate Warm Rhubarb Cake with Butter Sauce delivers everything you want in a comfort dessert. The cake itself is incredibly moist and tender, with chunks of tangy rhubarb distributed throughout that provide delightful bursts of flavor. What truly sets this recipe apart is the luxurious butter sauce that gets poured over the warm cake, creating a restaurant-quality dessert right in your own kitchen.
The recipe is surprisingly simple to make, requiring basic pantry ingredients and minimal prep time. Whether you’re serving it for a special dinner party or a casual family meal, this Ultimate Warm Rhubarb Cake with Butter Sauce never fails to impress. The contrast between the tart rhubarb and sweet, buttery sauce creates a perfectly balanced flavor profile that appeals to all taste preferences.
Ingredients You’ll Need
For the Cake:
- 4 cups plain flour
- 2 cups white sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 cups rhubarb (cut into small pieces, see note on using frozen rhubarb)
- 2 cups milk
- 6 tablespoons melted butter
For the Butter Sauce:
- 1/2 cup butter (equivalent to 1 stick)
- 1 cup granulated sugar
- 3/4 cup whipping cream
How to Make Warm Rhubarb Cake with Butter Sauce
Step-by-Step Instructions
Preparing the Cake:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or two 9-inch round cake pans with butter or cooking spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add Rhubarb: Gently fold the chopped rhubarb pieces into the dry ingredients, ensuring each piece is coated with the flour mixture. This prevents the rhubarb from sinking to the bottom during baking.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk and melted butter until smooth.
- Create the Batter: Pour the wet ingredients into the dry ingredients and rhubarb mixture. Stir gently until just combined – don’t overmix, as this can result in a tough cake.
- Bake: Pour the batter into your prepared baking dish and spread evenly. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Making the Butter Sauce:
- Combine Ingredients: While the cake is baking, prepare the butter sauce. In a medium saucepan, combine the butter, granulated sugar, and whipping cream.
- Heat and Stir: Place the saucepan over medium heat and stir constantly until the butter melts and the sugar dissolves completely.
- Simmer: Continue cooking for 2-3 minutes, stirring frequently, until the sauce thickens slightly and becomes smooth and glossy.
- Serve: Remove from heat and serve immediately over warm cake slices.
Helpful Tips
Rhubarb Preparation: Cut rhubarb into uniform pieces about 1/2 inch in size for even distribution and cooking. If using frozen rhubarb, do not thaw it first – add it directly to the flour mixture while still frozen to prevent excess moisture.
Texture Success: The key to a tender cake is not overmixing the batter. Stir just until the ingredients are combined – a few lumps are perfectly fine.
Sauce Timing: Start making the butter sauce when the cake has about 10 minutes left to bake. This ensures the sauce is warm and ready when the cake comes out of the oven.
Testing Doneness: The cake is done when the top is golden brown and springs back lightly when touched, and a toothpick inserted in the center comes out with just a few moist crumbs.
Details
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour
Servings: 12-15 servings
Difficulty: Easy
This Ultimate Warm Rhubarb Cake with Butter Sauce serves a crowd and is perfect for potluck dinners, church gatherings, or family celebrations. The generous portion size makes it ideal for feeding large groups while maintaining consistently delicious results.
Notes
Rhubarb Varieties: Both red and green rhubarb work beautifully in this recipe. Red rhubarb will give the cake a lovely pink tint, while green rhubarb provides the same delicious tart flavor.
Frozen Rhubarb: If using frozen rhubarb, add it directly to the flour mixture without thawing. This prevents excess moisture from making the cake soggy. You may need to add an extra 5-10 minutes to the baking time.
Butter Sauce Consistency: The butter sauce should coat the back of a spoon when ready. If it becomes too thick, whisk in a tablespoon of cream. If too thin, continue cooking for another minute or two.
Make-Ahead Option: The cake can be baked earlier in the day and rewarmed in a 300°F oven for 10-15 minutes before serving. Prepare the butter sauce fresh for the best flavor and consistency.
Frequently Asked Questions
Q: Can I use other fruits instead of rhubarb?
A: Yes! Strawberries, apples, or pears work wonderfully. Use the same amount and cut into similar-sized pieces. Adjust sugar slightly if using sweeter fruits.
Q: How do I know when my rhubarb is ready to harvest?
A: Rhubarb stalks should be at least 12 inches long and about 1 inch thick. They should pull away easily from the plant when ready.
Q: Can I make this recipe in advance?
A: The cake can be baked up to 2 days ahead and stored covered. Reheat individual portions and make fresh butter sauce for serving.
Q: Why is my cake dense?
A: Overmixing the batter is the most common cause of dense cake. Mix just until ingredients are combined for the best texture.
Q: Can I freeze this cake?
A: Yes, the cake freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight and reheat before serving with fresh butter sauce.
Storage Instructions
Store leftover Ultimate Warm Rhubarb Cake with Butter Sauce covered in the refrigerator for up to 4 days. To reheat individual portions, microwave for 30-45 seconds or warm in a 300°F oven for 10 minutes. The butter sauce should be stored separately in the refrigerator and can be reheated gently on the stovetop or in the microwave, stirring frequently.
For longer storage, wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Always make fresh butter sauce for the best flavor and consistency.
Related Recipes
Looking for more delicious dessert recipes? Check out these popular options from our collection:
- Classic Apple Crisp with Oat Topping
- Old-Fashioned Strawberry Shortcake
- Homemade Peach Cobbler
- Traditional Blueberry Buckle
- Fresh Berry Crumble Bars
Conclusion
This Ultimate Warm Rhubarb Cake with Butter Sauce represents the perfect marriage of simple ingredients and incredible flavor. The tender, moist cake studded with tangy rhubarb pieces creates a delightful contrast of textures and tastes, while the rich butter sauce elevates this dessert from good to absolutely extraordinary.
Whether you’re a longtime rhubarb lover or trying it for the first time, this recipe is sure to become a treasured favorite in your dessert repertoire. The combination of ease of preparation and impressive results makes it perfect for both everyday family dinners and special occasions. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence, and watch as this Ultimate Warm Rhubarb Cake with Butter Sauce becomes the dessert everyone requests again and again.