This Rhubarb Cake with Butter Sauce is a deliciously moist, sweet, and tangy dessert that pairs the tartness of rhubarb with a buttery, rich sauce. The cake is soft, tender, and packed with rhubarb, while the butter sauce drizzled over the top adds a luscious richness that elevates this dessert to the next level. Perfect for spring or summer when rhubarb is in season, this cake is a wonderful treat for any occasion.
Ingredients
For the Rhubarb Cake:
- 2 cups diced rhubarb (fresh or frozen, thawed)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain Greek yogurt
For the Butter Sauce:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
Step 2: Prepare the Cake Batter
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until fully combined.
Gradually add the sour cream and the dry ingredients alternately to the butter mixture, mixing until just combined. Fold in the diced rhubarb.
Step 3: Bake the Cake
Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool slightly in the pan while you prepare the butter sauce.
Step 4: Make the Butter Sauce
In a medium saucepan, melt the butter over medium heat. Add the sugar and heavy cream, stirring constantly until the sugar dissolves and the mixture is smooth and bubbly, about 5 minutes. Remove from heat and stir in the vanilla extract.
Step 5: Serve the Cake
Cut the cake into squares and drizzle each slice with the warm butter sauce. You can also serve the sauce on the side for guests to pour over their cake as desired. Enjoy warm or at room temperature.
Cooking Notes
- Rhubarb: If using frozen rhubarb, be sure to thaw it completely and drain any excess liquid before adding it to the cake batter to prevent the cake from becoming too wet.
- Sour Cream Substitute: You can substitute plain Greek yogurt for the sour cream if desired. Both add moisture and a subtle tang that complements the rhubarb.
- Butter Sauce: Be sure to stir the sauce continuously as it heats to prevent the sugar from crystallizing.
Variations
1. Strawberry Rhubarb Cake
Add 1 cup of diced fresh strawberries to the cake batter along with the rhubarb for a classic strawberry-rhubarb flavor combination.
2. Rhubarb Almond Cake
Add ½ teaspoon of almond extract to the cake batter for a nutty flavor, and sprinkle sliced almonds on top of the batter before baking.
3. Cinnamon Rhubarb Cake
Stir 1 teaspoon of ground cinnamon into the cake batter for a warm, spiced flavor that pairs beautifully with the tart rhubarb.
4. Gluten-Free Rhubarb Cake
Use a gluten-free flour blend in place of the all-purpose flour to make this cake gluten-free. Be sure to use a blend that contains xanthan gum for structure.
Keto Version and Low-Carb Adjustments
For a keto-friendly version of this cake:
- Replace the sugar with a low-carb sweetener like erythritol or monk fruit.
- Use almond flour or coconut flour in place of the all-purpose flour.
- Substitute the sour cream with full-fat coconut cream or cream cheese for added richness.
These adjustments will lower the carb content while still providing a delicious and moist cake.
Frequently Asked Questions (FAQs)
Q: Can I make this cake ahead of time?
Yes! This cake can be made a day ahead and stored at room temperature in an airtight container. The butter sauce can be reheated gently before serving.
Q: How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. The butter sauce can be stored in the refrigerator for up to 5 days and reheated before serving.
Q: Can I freeze rhubarb cake?
Yes! The cake can be frozen (without the butter sauce) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw at room temperature and serve with freshly made butter sauce.
Q: What can I serve with rhubarb cake?
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. The butter sauce adds plenty of richness, but these extras can make it even more indulgent.
This Rhubarb Cake with Butter Sauce is a delightful dessert that combines the tangy bite of rhubarb with the rich sweetness of butter sauce. Perfect for springtime or anytime you have rhubarb on hand, this cake is sure to be a crowd-pleaser at family gatherings, potlucks, or special occasions. Serve it warm with the buttery sauce for an irresistible treat!
