Warm Rhubarb Cake with Butter Sauce Recipe

Introduction

Warm Rhubarb Cake with Butter Sauce is a comforting dessert that balances tart rhubarb with sweet, tender cake and a rich, creamy sauce. Perfect for sharing at gatherings or as a cozy treat on a chilly evening.

Ingredients

• 4 cups fresh rhubarb, chopped into 1/2-inch pieces
• 2 cups granulated sugar (for sweetening the cake)
• 4 cups all-purpose flour (provides the cake structure)
• 4 teaspoons baking powder (leavens the cake)
• 1/2 teaspoon salt (enhances flavor)
• 2 cups whole milk (adds moisture to the cake)
• 6 tablespoons unsalted butter, melted (for rich texture in the cake)
• 1/2 cup unsalted butter (for the sauce)
• 3/4 cup whipping cream (adds creaminess to the sauce)
• 1 cup granulated sugar (sweetens the sauce)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a baking dish by greasing it thoroughly.
2. Step 2: Chop the fresh rhubarb into 1/2-inch pieces and set aside.
3. Step 3: In a large bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents.
4. Step 4: In a separate bowl, combine the milk and melted butter, mixing well.
5. Step 5: Stir the sugar into the flour mixture, then fold in the chopped rhubarb gently to coat it with the dry ingredients.
6. Step 6: Pour the milk and butter mixture into the rhubarb and flour mix, stirring to just combine without overmixing.
7. Step 7: Transfer the batter into the prepared baking dish, smoothing the top evenly.
8. Step 8: Bake the cake for 30-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
9. Step 9: While the cake bakes, prepare the butter sauce. In a saucepan over medium heat, melt the 1/2 cup unsalted butter.
10. Step 10: Whisk in the whipping cream and sugar, stirring constantly until the mixture is smooth and begins to thicken slightly.
11. Step 11: Remove the sauce from heat and keep warm.
12. Step 12: When the cake is done, slice it while still warm and generously pour the butter sauce over each serving.
13. Step 13: Serve immediately and enjoy the perfect balance of tart, sweet, and creamy flavors.

Tips & Variations

• For added texture, sprinkle chopped nuts like pecans or walnuts into the batter before baking.
• Replace whole milk with buttermilk for a tangier flavor and a fluffier cake.
• If fresh rhubarb is unavailable, frozen rhubarb can be used; just thaw and drain excess liquid before folding into the batter.
• To make the butter sauce richer, add a splash of vanilla extract or a pinch of cinnamon when whisking the cream and sugar.

Storage

Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave or oven before serving. Keep the butter sauce in an airtight container in the refrigerator and warm it gently on the stove or in the microwave before pouring over the cake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend of equal measure. Be sure to choose one that includes xanthan gum for the best texture.

Is it possible to prepare the cake in advance?

You can bake the cake a day ahead and store it covered at room temperature or refrigerated. Warm it before serving and prepare the butter sauce fresh for the best flavor and texture.

Warm Rhubarb Cake with Butter Sauce Recipe

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★★★★★

4.9 from 94 reviews

This Warm Rhubarb Cake with Butter Sauce is a delightful dessert featuring tender rhubarb pieces baked within a moist cake, complemented by a rich and creamy butter sauce. Perfectly balanced with sweet and tangy flavors, this cake is ideal for serving warm with a luscious sauce poured on top, making it a comforting treat for any occasion.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 4 cups fresh rhubarb, chopped into 1/2-inch pieces
• 2 cups granulated sugar
• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups whole milk
• 6 tablespoons unsalted butter, melted

Butter Sauce

• 1/2 cup unsalted butter
• 3/4 cup whipping cream
• 1 cup granulated sugar

Instructions

1. Preparation: Preheat the oven to 350°F (175°C) and grease or line a baking dish with parchment paper to prevent sticking. Chop the fresh rhubarb into 1/2-inch pieces for even cooking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even leavening and seasoning.
3. Mix Wet Ingredients: In a separate bowl, whisk the whole milk and melted unsalted butter together until thoroughly combined, which will add moisture and richness to the cake batter.
4. Combine Batter: Add the 2 cups of granulated sugar to the flour mixture and stir to combine. Gradually fold in the chopped rhubarb to evenly distribute the fruit throughout the batter. Then pour the wet ingredients into the dry mixture, stirring gently until just combined to avoid overmixing.
5. Bake the Cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 30 to 40 minutes, or until the cake turns golden brown and a toothpick inserted into the center comes out clean.
6. Prepare Butter Sauce: While the cake is baking, melt 1/2 cup unsalted butter in a saucepan over medium heat. Whisk in the whipping cream and 1 cup granulated sugar until the mixture is smooth and well blended.
7. Simmer the Sauce: Allow the sauce to simmer gently, stirring regularly until it thickens slightly, which should take about 5-7 minutes. Remove from heat and keep warm.
8. Serve: Once the cake is baked, slice it while still warm. Pour the butter sauce generously over each slice and serve immediately for the best taste experience.

Notes

• Ensure the rhubarb pieces are evenly chopped to promote even baking and texture.
• Do not overmix the batter to keep the cake tender and light.
• If rhubarb is too tart, you can slightly reduce the sugar or add a splash of vanilla extract to the batter for extra flavor.
• The butter sauce can be warmed gently before serving if it cools and thickens too much.
• Store any leftover cake and sauce separately in the refrigerator and reheat gently before serving.

Keywords: rhubarb cake, butter sauce, warm dessert, baking, fruit cake, creamy sauce