Description
This old-fashioned rhubarb cake with butter sauce transforms tart rhubarb into tender, moist cake topped with rich, sweet butter cream sauce that soaks into every bite. Simple one-bowl recipe perfect for potlucks!
Ingredients
For the Cake:
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 4 tsp baking powder
- ½ tsp salt
- 4 cups rhubarb, diced (fresh or frozen)
- 2 cups milk
- 6 Tbsp butter, melted
For the Butter Sauce:
- ½ cup (1 stick) butter
- 1 cup granulated sugar
- ¾ cup heavy cream
Instructions
1. Preheat oven to 350°F. Grease 9×13 inch baking pan thoroughly, getting into all corners. You can also line with parchment paper for easiest release.
2. In large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined. This ensures baking powder distributes evenly for even rise.
3. Add diced rhubarb to dry ingredients and toss to coat. This prevents rhubarb from sinking to bottom and helps it distribute throughout cake.
4. Pour in milk and melted butter. Stir gently until just combined – don’t overmix. Batter will be thick but pourable. Some small lumps are fine.
5. Pour batter into prepared pan and spread evenly. Bake 45 minutes or until toothpick inserted in center comes out clean. Top should be golden brown.
6. While cake bakes, make butter sauce. Combine butter, sugar, and heavy cream in heavy-bottomed saucepan. Bring to boil over medium heat, stirring frequently.
7. Once boiling, continue cooking for exactly 1 minute while stirring constantly. Remove from heat and let cool slightly. Sauce will thicken as it cools.
8. Remove cake from oven and cool for 10-15 minutes. Pour warm butter sauce over warm cake, letting it soak in. Reserve some sauce for serving if desired. Serve warm or at room temperature.
Notes
Using Frozen Rhubarb: Thaw rhubarb first and let excess liquid drain off naturally. Don’t squeeze or press out moisture – just drain what naturally separates. Use exactly as you would fresh rhubarb.
Storage: Cover cake tightly and store at room temperature for 2 days or refrigerate up to 5 days. Cake actually improves after day as sauce soaks in more. Warm individual pieces before serving.
Freezing: Freeze cake without sauce for up to 3 months. Wrap tightly in plastic wrap then aluminum foil. Thaw overnight in refrigerator and make fresh butter sauce before serving.
Variations: Substitute 4 cups fresh or frozen cranberries for traditional Christmas version. Use 2 cups rhubarb and 2 cups sliced strawberries for classic combination.
Pro Tips: Don’t skip coating rhubarb in flour mixture – it prevents sinking. Make sauce while cake bakes so both are warm when combining. Double the butter sauce because everyone always wants more!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 363
- Sugar: 34g
- Sodium: 257mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 37mg