If you’re a fan of unique flavor combinations, this Rhubarb Cake with Butter Sauce will steal your heart! The tartness of rhubarb meets the rich sweetness of buttery sauce in this irresistibly moist cake. Whether you’re baking for a special event or just treating yourself, this recipe is sure to impress. The texture is soft, the flavors are balanced, and the homemade butter sauce takes this dessert to the next level. It’s the perfect choice for spring and summer when fresh rhubarb is in season!
Ingredients:
For the Cake:
4 cups all-purpose flour
2 cups granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 cups diced rhubarb
2 cups milk
6 tablespoons melted butter
For the Butter Sauce:
1/2 cup (1 stick) butter
1 cup sugar
3/4 cup heavy cream
Instructions:
Preheat the Oven:
Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set it aside.
Prepare the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the Wet Ingredients and Rhubarb:
Stir in the diced rhubarb, milk, and melted butter. Mix until just combined, being careful not to overmix the batter.
Bake the Cake:
Pour the batter into the prepared pan and spread it evenly. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Make the Butter Sauce:
While the cake cools, prepare the butter sauce. In a medium saucepan, combine butter, sugar, and heavy cream. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Boil for 1 minute, then remove from heat and let the sauce cool slightly.
Serve and Enjoy:
Slice the cake and generously drizzle the warm butter sauce over each piece. Serve immediately for the best flavor and texture!
Serving Tips:
Warm or Cold: This cake can be enjoyed warm or cold. If serving warm, allow it to cool for about 10-15 minutes after baking before cutting it to avoid crumbling.
Drizzle Generously: When serving, drizzle a generous amount of the butter sauce over each slice for maximum flavor.
Pair with Cream: Enhance the dessert by serving it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the tanginess of the rhubarb.
Fresh Berries: Consider adding a side of fresh berries, such as strawberries or raspberries, for extra sweetness and a pop of color.
Garnish: Top with a sprinkle of powdered sugar or a few mint leaves for a decorative touch that elevates presentation.
Storage Tips:
Refrigeration: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. This will help keep the cake moist and fresh.
Separate Storage: If possible, store the butter sauce separately in a jar or container. This prevents the cake from becoming soggy and allows you to reheat the sauce when serving.
Reheating: To enjoy leftover cake warm, you can reheat slices in the microwave for 15-20 seconds or in the oven at 350°F (175°C) for about 10 minutes. If reheating the butter sauce, warm it gently on the stovetop or in the microwave.
Freezing: If you have more cake than you can consume, freeze the cake (without the sauce) for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
Freezing the Sauce: The butter sauce can also be frozen. Pour it into an ice cube tray, freeze until solid, then transfer the cubes to a resealable plastic bag. Use them as needed, thawing in the refrigerator or warming directly in a saucepan.
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FAQs:
Can I use frozen rhubarb in this recipe?
Yes, you can use frozen rhubarb! If using frozen rhubarb, there’s no need to thaw it beforehand. Just add it directly to the batter. Keep in mind that the texture might be slightly softer than fresh rhubarb, but it will still taste delicious.
How do I know when the cake is done baking?
The cake is done baking when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.
Can I substitute any ingredients in this recipe?
Yes! You can substitute all-purpose flour with a gluten-free flour blend for a gluten-free option. For a dairy-free version, try using almond milk and a plant-based butter alternative. Keep in mind that substitutions may slightly alter the final texture and flavor.
How can I store leftovers, and how long will they last?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cake (without the butter sauce) for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving, and reheat as desired.
Conclusion:
This Rhubarb Cake with Butter Sauce combines the bright tartness of rhubarb with a rich, creamy butter sauce to create an unforgettable dessert. Whether you’re serving it at a gathering or enjoying it as a sweet treat at home, this cake is sure to become a favorite!
📖 Recipe:
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Rhubarb Cake with Butter Sauce
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
Delight in this Rhubarb Cake with Butter Sauce, where tangy rhubarb meets a rich, sweet butter sauce in a moist and tender cake. Perfect for spring and summer gatherings, this scrumptious dessert is sure to be a favorite among family and friends. Easy to make with simple ingredients, it’s the ideal treat for any occasion!
Ingredients
For the Cake:
4 cups all-purpose flour
2 cups granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 cups diced rhubarb
2 cups milk
6 tablespoons melted butter
For the Butter Sauce:
1/2 cup (1 stick) butter
1 cup sugar
3/4 cup heavy cream
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Wet Ingredients and Rhubarb: Stir in the diced rhubarb, milk, and melted butter until just combined.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool.
- Make the Butter Sauce: In a saucepan, combine butter, sugar, and heavy cream. Bring to a boil over medium heat, stirring frequently. Boil for 1 minute, then remove from heat and let cool slightly.
- Serve: Slice the cake and drizzle generously with warm butter sauce.
Notes
You can substitute fresh rhubarb with frozen rhubarb without thawing.
For a gluten-free option, use a gluten-free flour blend.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
