This Rhubarb Cake is a delightful mix of sweet and tart flavors with juicy rhubarb pieces baked right in. Topped with a rich butter sauce, it’s like a cozy hug in dessert form!
I love serving this cake warm, just like my grandma used to do. It brings back sweet memories and makes everyone smile. Plus, who can resist that buttery sauce? 😋
Key Ingredients & Substitutions
Rhubarb: The star of this cake! Fresh rhubarb has a tart flavor that balances perfectly with the sweetness of the cake. If fresh isn’t available, frozen rhubarb works just as well. Just thaw and drain any excess moisture before adding it to the batter.
All-Purpose Flour: This is standard for cake recipes, giving a nice structure. If you’re gluten-free, you can use a gluten-free baking mix, but the texture might differ slightly. I like to mix in a bit of almond flour for extra flavor and moisture.
Unsalted Butter: Using unsalted butter allows you to control the salt in the recipe. If you are dairy-free, coconut oil or a vegan butter substitute can be used. Just remember it may alter the flavor a bit.
Sugar: Granulated sugar is perfect for sweetness. If you want something healthier, consider using coconut sugar or a sugar substitute, but this may affect the cake’s texture.
How Do I Keep My Cake From Being Dense?
To ensure your rhubarb cake comes out light and fluffy, follow these important steps:
- Creaming Butter and Sugar: Beat the butter and sugar together until light and fluffy, which incorporates air into the mixture.
- Don’t Overmix: When you combine the wet and dry ingredients, mix just until everything is blended. Overmixing can lead to a tough cake.
- Room Temperature Ingredients: Use eggs and milk that are at room temp for a more homogeneous batter. Cold ingredients can cause the butter to harden back up.
How to Make Rhubarb Cake With Butter Sauce
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups rhubarb, chopped (fresh or frozen)
For the Butter Sauce:
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful rhubarb cake takes about 15 minutes to prep and around 30-35 minutes to bake. After that, it needs a few minutes to cool before you can serve it with the luscious butter sauce. In total, you’ll spend about 50 minutes to 1 hour preparing this delicious treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
Start by preheating your oven to 350°F (175°C). While it’s warming up, take a 9×13-inch baking dish and grease it well with butter or cooking spray. This will help your cake come out easily after it’s baked.
2. Cream Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Using a mixer or a sturdy whisk, cream them together until the mixture is light in color and fluffy. This step is important for getting the right texture in your cake.
3. Add Eggs and Milk:
Add the eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Then pour in the milk and give it a good stir until everything is combined.
4. Prepare the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps to ensure that the baking powder is evenly distributed throughout your cake.
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—it’s okay if there are a few small lumps!
6. Fold in the Rhubarb:
Now it’s time to fold in the chopped rhubarb. Gently mix it into the batter until it’s evenly distributed. This will give the cake a lovely tart flavor!
7. Bake the Cake:
Pour the batter into the prepared baking dish, spreading it out evenly. Place it in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your cake is ready!
8. Make the Butter Sauce:
While the cake is baking, prepare the butter sauce. In a small saucepan over low heat, melt the butter. Once melted, whisk in the powdered sugar, milk, and vanilla until the mixture is smooth and combined. Keep it warm while your cake finishes baking.
9. Serve and Enjoy:
When the cake is done, let it cool for a few minutes in the pan. Cut it into squares and serve warm, drizzling each piece with the buttery sauce. Enjoy every delicious bite of your rhubarb cake!
Can I Use Frozen Rhubarb for This Recipe?
Yes, you can use frozen rhubarb! Just be sure to thaw it in the fridge or at room temperature before adding it to your batter. Drain any excess liquid to prevent the cake from becoming too soggy.
How Can I Make This Cake Ahead of Time?
You can prepare the cake a day in advance. Once baked, let it cool completely, then store it in an airtight container at room temperature. Reheat individual pieces in the microwave for a few seconds before serving with the butter sauce.
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze individually wrapped pieces for up to 3 months. Thaw in the fridge before enjoying!
Can I Substitute the Butter Sauce?
Absolutely! If you’re looking for a lighter option, you can serve the cake with whipped cream or ice cream instead of the butter sauce. For a fruity twist, try drizzling with a simple raspberry or strawberry sauce!
