Oh boy, do I have a treat for you today! This Rhubarb Cake with Butter Sauce is one of those recipes that brings me all the cozy feels and takes me back to my grandma’s kitchen. Every time she baked this cake, the kitchen would fill with the sweet-tart aroma of fresh rhubarb, and I couldn’t wait to dive into a warm slice, drizzled with that luscious butter sauce. Seriously, if you haven’t tried rhubarb yet, this cake is the perfect introduction!
Rhubarb can be a bit of a mystery for some, but it holds this beautifully unique flavor that really shines in dessert. Pair it with a rich butter sauce, and you’ve got a match made in heaven. So let’s roll up our sleeves and get baking—your taste buds will thank you for it!
What’s in Rhubarb Cake with Butter Sauce?
Let’s take a peek at the ingredients that make this cake so delightful:
Rhubarb: The star of the show! Tart and tangy, chopped rhubarb adds a refreshing zing to the soft cake. Fresh rhubarb is best, but frozen can work in a pinch—just make sure to thaw and drain it first!
Flour: All-purpose flour is what gives the cake its fluffy structure. It’s the backbone of most cakes, and this one is no different.
Sugar: We need both granulated sugar for sweetness and to balance out the tart rhubarb, and some for the butter sauce to create that delectable richness.
Eggs: Essential for binding everything together and adding moisture. Plus, they help create a fluffy cake texture that just begs to be sliced.
Butter: This adds flavor and richness to both the cake and the luscious butter sauce. I always go for unsalted butter for better control over the sweetness.
Baking Powder: This little helper is what makes the cake rise! It lightens the texture so you don’t end up with a dense dessert.
Milk: A splash of milk helps keep the cake moist and adds to that tender crumb.
Vanilla Extract: Because every good dessert deserves a hint of vanilla! It rounds out the flavors beautifully.
For the butter sauce:
Butter: Yes, more butter! It’s the foundation for creating that velvety sauce that’s simply irresistible.
Sugar: Again, this brings the sweetness needed to balance out the richness of the butter.
Cream: Heavy cream adds that luscious texture. I mean, who would say no to a creamy butter sauce?
Is Rhubarb Cake with Butter Sauce Good for You?
Now, let’s talk about health for just a sec. While this cake is a dessert and should definitely be enjoyed in moderation, there are some perks when it comes to rhubarb!
Rhubarb: It’s low in calories and packed with dietary fiber, plus it’s a good source of vitamin K. That tartness also means it’s low in sugar, so it’s a healthier choice than many other fruits.
On the flip side, the butter and sugar in this recipe can add up quickly, so I’d suggest enjoying it as an occasional treat rather than a regular indulgence. Balance, my friend!
Ingredients List
– 2 cups chopped rhubarb
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar (divided)
– 2 large eggs
– ½ cup unsalted butter (melted)
– 2 teaspoons baking powder
– 1 cup milk
– 1 teaspoon vanilla extract
For the butter sauce:
– ½ cup unsalted butter
– 1 cup granulated sugar
– ½ cup heavy cream
This recipe serves about 8 people, so it’s perfect for sharing… or keeping all to yourself—no judgment here!
How to Make Rhubarb Cake with Butter Sauce?
1. Preheat your oven to 350°F (175°C). Grease and flour your 9×13 inch baking pan (or you can line it with parchment paper for easy removal).
2. In a large mixing bowl, whisk together the flour, baking powder, and ½ cup of sugar.
3. In another bowl, mix the eggs, melted butter, milk, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix!
5. Gently fold in the chopped rhubarb. This is the fun part because you get to see those pinkish chunks throughout your batter.
6. Pour the batter into your prepared baking pan and spread it evenly.
7. Bake in the preheated oven for about 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. While the cake is baking, let’s whip up that buttery sauce! In a saucepan over low heat, melt the butter, then stir in the sugar and cream until it’s all combined and warm. Don’t bring it to a boil; we want it silky smooth!
9. Once the cake is done, let it cool for about 10-15 minutes, then generously pour that dreamy butter sauce over the warm cake. Let it drench in for a while before slicing.
10. Serve warm and enjoy every mouthful of this tart and sweet delight!
Delightful Tips and Variations
Now that you know how to make this cake, here are a few tips to elevate it even further:
– **Add a Crunch:** Toss in some chopped nuts like walnuts or pecans for a delightful crunch. They complement the softness of the cake beautifully!
– **Frozen Rhubarb:** If you’re using frozen rhubarb, just ensure it’s thawed and drained; otherwise, it might make the cake too watery. We don’t want that soggy business!
– **Top It Off:** Serve with whipped cream or a scoop of vanilla ice cream for an extra indulgence!
I wholeheartedly encourage you to give this Rhubarb Cake with Butter Sauce a try. It’s not just a dessert; it’s a slice of nostalgia, a warm hug from the past. Bake it up, and let me know how it turns out! Happy baking, my friend!
