Can I use frozen rhubarb for Rhubarb Cake with Butter Sauce?

Yes, frozen rhubarb works very well in this recipe. Make sure to thaw it completely and drain any excess liquid before mixing it into the batter. This helps prevent the cake from becoming overly wet or dense.

How do I store leftover Rhubarb Cake with Butter Sauce?

Store the cake in an airtight container at room temperature for up to two days or refrigerate it for up to five days. Keep the butter sauce in a separate container in the refrigerator and reheat gently before serving.

Can I make Rhubarb Cake with Butter Sauce ahead of time?

Absolutely. The cake can be baked one day ahead and kept covered at room temperature. The butter sauce may also be prepared in advance and reheated when ready to serve. This makes the recipe ideal for parties and gatherings.

What can I serve with Rhubarb Cake with Butter Sauce?

This dessert pairs beautifully with vanilla ice cream, whipped cream, fresh strawberries, or hot coffee. The creamy additions balance the tart rhubarb flavor perfectly and make the dessert even more comforting.

Rhubarb Cake with Butter Sauce – Easy Classic Recipe

Name: Rhubarb Cake with Butter Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 cups rhubarb, chopped into 1/2-inch pieces; 4 cups all-purpose flour; 2 cups granulated sugar; 4 teaspoons baking powder; 1/2 teaspoon salt; 2 cups whole milk; 6 tablespoons unsalted butter, melted; 1/2 cup unsalted butter (for sauce); 3/4 cup whipping cream; 1 cup granulated sugar (for sauce)

Description

This Rhubarb Cake with Butter Sauce is a warm, comforting dessert made with tender chunks of tart rhubarb baked into a soft buttery cake and topped with a rich homemade butter sauce. Perfect for spring and summer gatherings, this classic rhubarb dessert delivers the perfect balance of sweet and tangy flavors in every bite.

Ingredients

Scale

4 cups rhubarb, chopped into 1/2-inch pieces
4 cups all-purpose flour
2 cups granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 cups whole milk
6 tablespoons unsalted butter, melted
1/2 cup unsalted butter (for sauce)
3/4 cup whipping cream
1 cup granulated sugar (for sauce)

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
Add the chopped rhubarb to the dry ingredients and toss lightly to coat.
Pour in the milk and melted butter, then stir gently until the batter is just combined. Avoid overmixing.
Transfer the batter to the prepared baking pan and spread evenly with a spatula.
Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools slightly, prepare the butter sauce by combining the butter, whipping cream, and sugar in a saucepan over medium heat.
Bring the sauce to a gentle boil while whisking continuously, then simmer for 1 minute.
Remove the sauce from the heat and allow it to cool slightly.
Slice the warm rhubarb cake and drizzle generously with butter sauce before serving.

Notes

Fresh or frozen rhubarb can be used in this recipe.
If using frozen rhubarb, thaw and drain excess liquid before adding it to the batter.
Do not overmix the batter to keep the cake soft and tender.
The butter sauce can be made ahead and reheated gently before serving.
Serve warm with vanilla ice cream or whipped cream for extra richness.
Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 540
Sugar: 42g
Sodium: 240mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 79g
Fiber: 2g
Protein: 7g
Cholesterol: 65mg