Rhubarb Cake with Butter Sauce is a delightful dessert that combines the tartness of rhubarb with a sweet butter sauce. This recipe produces a moist and flavorful cake that is perfect for any occasion. Whether you serve it to friends and family at a gathering or enjoy it as a treat for yourself, this cake is sure to please.
Why Make This Recipe
You should make this Rhubarb Cake because it is easy to create and offers a unique flavor that stands out from typical cakes. The combination of tart rhubarb and sweet butter sauce makes every bite a delightful experience. Plus, it is a great way to use fresh rhubarb, especially during the spring and summer months when it is in season.
How to Make Rhubarb Cake with Butter Sauce
Ingredients
- 4 cups all-purpose flour
- 1 cup sugar
- 1 cup butter, softened
- 4 eggs
- 2 cups rhubarb, chopped
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chopped rhubarb.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the butter sauce: melt 1 cup of butter in a saucepan over medium heat, add 1 cup of sugar, and whisk until combined. Drizzle over the cooled cake before serving.
How to Serve Rhubarb Cake with Butter Sauce
Serve this cake warm or at room temperature. It’s perfect as is or with a dollop of whipped cream on top. The butter sauce can be drizzled generously over each slice for added flavor.
How to Store Rhubarb Cake with Butter Sauce
To store the cake, wrap it in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week. If you want to keep it fresh even longer, you can freeze the cake for up to 3 months.
Tips to Make Rhubarb Cake with Butter Sauce
- Make sure the butter is softened before you start. This helps create a fluffy batter.
- Do not overmix the batter when combining wet and dry ingredients. Just mix until you can’t see any dry flour.
- Experiment with the amount of rhubarb if you like it more tart—feel free to adjust the quantity to your taste.
Variation
You can add nuts or spices, such as cinnamon or nutmeg, to give this cake a different twist. Adding a cream cheese frosting instead of butter sauce will also change the flavor profile, leading to an equally delicious cake.
FAQs
1. What can I serve with Rhubarb Cake?
You can serve the cake as is, or add whipped cream, vanilla ice cream, or fruit on the side for extra flavor.
2. Can I use frozen rhubarb?
Yes, frozen rhubarb works well for this recipe. Just be sure to thaw it and drain any excess liquid before mixing it into the batter.
3. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it after the 25-minute mark.
With these simple steps and helpful tips, you are now ready to bake a delicious Rhubarb Cake with Butter Sauce that everyone will enjoy!
Rhubarb Cake with Butter Sauce
Ingredients
Cake Ingredients
- 4 cups all-purpose flour
- 1 cup sugar
- 1 cup butter, softened Ensure butter is softened for a fluffy batter.
- 4 large eggs
- 2 cups rhubarb, chopped Fresh rhubarb is recommended.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
Butter Sauce Ingredients
- 1 cup butter For melting.
- 1 cup sugar For mixing into the butter sauce.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chopped rhubarb.
- Divide the batter evenly between the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Butter Sauce Preparation
- In a saucepan over medium heat, melt 1 cup of butter.
- Add 1 cup of sugar and whisk until combined.
- Drizzle over the cooled cake before serving.
