By Rhubarb Cake with Butter Sauce is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Rhubarb Cake with Butter Sauce captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Rhubarb Cake with Butter Sauce becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 cups diced rhubarb
1 1/4 cups granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
For Butter Sauce:
1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup heavy cream
1 tsp vanilla extract
PREPARATION STEPS
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a bowl, cream together the butter and sugar until fluffy.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk.
Fold in diced rhubarb.
Pour batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the butter sauce by combining butter, sugar, and cream in a saucepan over medium heat.
Stir constantly until the sugar is dissolved and the sauce thickens. Remove from heat and stir in vanilla extract.
Serve the warm cake drizzled with butter sauce.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
