This Rhubarb Cake is a sweet and tangy treat that’s great for any occasion! Topped with a creamy butter sauce, every bite is a perfect mix of flavors.
I love how the tart rhubarb and sweet sauce come together—it’s like a little party in my mouth! Serve it warm, and maybe keep a fork just for the sauce. 😉
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb adds a tangy flavor to the cake. If you can’t find it, you can use frozen rhubarb without thawing it first. For a sweeter touch, consider using strawberries for a strawberry-rhubarb mix.
Buttermilk: This ingredient gives the cake a tender crumb. If you’re out of buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes to sour.
Unsalted Butter: Using unsalted butter allows you to control the salt in the recipe. If necessary, you can substitute with margarine or coconut oil for a dairy-free version, though the flavor may change slightly.
Heavy Cream: This is essential for the buttery sauce’s richness. If you’re looking for a lighter option, you could use half-and-half, but the sauce will be thinner. Coconut cream is a great dairy-free alternative.
How Do I Get My Cake to Rise Perfectly?
Getting that perfect rise for your rhubarb cake involves a few key steps. First, make sure your baking powder and baking soda are fresh; they are crucial for leavening. Also, cream the butter and sugar until light and fluffy – this incorporates air that helps the cake rise.
- Preheat your oven fully before baking. Baking in a hot oven ensures the cake starts to rise as soon as it goes in.
- Don’t overmix once you add the dry ingredients. Mixing too much can lead to a dense cake because it develops the gluten in the flour.
- Finally, keep an eye on baking time. You want that toothpick to come out clean but take care not to overbake, as this will dry out your cake.
Rhubarb Cake With Butter Sauce
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup buttermilk
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups rhubarb, chopped (fresh or frozen)
For the Butter Sauce:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
How Much Time Will You Need?
This delicious rhubarb cake takes about 15 minutes to prepare and around 30-35 minutes to bake. You will also need a few minutes for making the butter sauce. Overall, you can expect to spend about 1 hour from start to finish, including baking and cooling time.
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 350°F (175°C). While the oven is warming up, grease and flour a 9×13 inch baking pan to prevent the cake from sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, cream together the softened butter and 1 ½ cups of sugar. Beat the mixture until it is light and fluffy. Next, add the eggs one at a time, making sure to mix well after each addition. After that, pour in the buttermilk and mix until everything is combined.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure that your cake rises nicely.
4. Mix It All Together:
Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake tough.
5. Add the Rhubarb:
Gently fold in the chopped rhubarb, making sure it’s evenly distributed throughout the batter for that tart flavor in every bite.
6. Bake the Cake:
Pour the batter into the prepared baking pan, spreading it evenly. Place it in the oven and bake for 30-35 minutes. To check if it’s done, insert a toothpick into the center of the cake; it should come out clean. After baking, let the cake cool in the pan for a few minutes before transferring it to a wire rack.
7. Prepare the Butter Sauce:
While the cake is baking, you can make the delicious butter sauce. In a saucepan over medium heat, melt the butter. Once it’s melted, stir in the 1 cup of sugar, followed by the heavy cream. Continue stirring until the mixture is smooth and slightly thickened, which should take about 5-7 minutes. Lastly, remove from heat and stir in the vanilla extract for extra flavor.
8. Serve and Enjoy:
Once your cake has cooled slightly, serve it warm, drizzled with the warm butter sauce. It’s a delightful dessert that you’ll love!
Can I Use Frozen Rhubarb for This Cake?
Absolutely! If you’re using frozen rhubarb, just make sure to thaw it completely and drain any excess moisture before chopping and adding it to the batter. This will help prevent the cake from becoming too soggy!
Can I Substitute the Buttermilk?
Yes! If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5 minutes before using. This will give you a similar acidity that helps the cake rise!
How to Store Leftovers
Store any leftover rhubarb cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. The butter sauce can be stored separately in the fridge and reheated gently before serving.
Can I Make the Butter Sauce Ahead of Time?
Yes! You can make the butter sauce in advance and store it in the fridge for up to a week. To reheat, simply warm it in a saucepan over low heat, stirring until it’s smooth and pourable.
