Description
Rhubarb Cake with Butter Sauce is a classic old-fashioned dessert that highlights the perfect balance of sweet and tart flavors. This easy cake is baked in a 9 x 13 pan, making it ideal for potlucks, picnics, and family gatherings. Tender chunks of rhubarb bake into a soft, moist cake, while the warm butter sauce adds a rich and comforting finish that makes every bite irresistible.
Ingredients
For the cake
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 cups diced rhubarb
- 2 cups milk
- 6 tablespoons butter, melted
For the butter sauce
- 1/2 cup butter
- 1 cup sugar
- 3/4 cup heavy cream
Instructions
For the cake
- Preheat oven to 350°F and grease a 9 x 13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add diced rhubarb, milk, and melted butter.
- Stir just until combined, avoiding overmixing.
- Pour batter evenly into prepared pan.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow cake to cool slightly.
For the butter sauce
- Combine butter, sugar, and heavy cream in a heavy saucepan.
- Bring to a boil over medium heat, stirring frequently.
- Boil for 1 minute, then remove from heat.
- Let sauce cool slightly before serving.
To serve
- Cut cake into squares.
- Spoon warm butter sauce generously over each serving.
- Reheat sauce gently if needed.
Notes
- Serve the cake warm or at room temperature with freshly warmed butter sauce.
- Leftover cake can be stored in an airtight container in the refrigerator for up to 4 days.
- Keep the butter sauce in a sealed container in the refrigerator for up to 5 days; reheat gently before serving.
- For potlucks or picnics, assemble the cake and sauce separately to prevent the cake from becoming soggy during transport.
- The cake can also be frozen without the sauce for up to 2 months; thaw completely before serving.