If you’ve been searching for a way to truly embrace springtime flavors, look no further than this Rhubarb Butter Cake. Each slice offers a cloud-soft crumb laced with tart rhubarb and crowned with an irresistible buttery sauce that soaks into every bite. It’s comforting, vibrant, and just the right balance of tangy and sweet. Whether you’re hosting a family brunch or needing a treat for a sunny afternoon, this cake is sure to become a seasonal favorite. Rhubarb Butter Cake delivers the nostalgia of home baking, the wow-factor of a warm, drizzly sauce, and the unbeatable pleasure of baking something deliciously from scratch.

Rhubarb Butter Cake Recipe - Recipe Image

Ingredients You’ll Need

This Rhubarb Butter Cake relies on simple pantry and market staples, but each ingredient has a special role to play. Think soft texture, dreamy sweetness, and that glorious pop of pink from the rhubarb—the result is pure joy in every forkful.

Plain flour: Provides the sturdy-yet-tender structure for the moist cake crumb.
White sugar: Balances the tartness of rhubarb and sweetens both the cake and sauce.
Baking powder: Adds fluffiness, making sure the cake rises perfectly light.
Salt: Just a touch to enhance all the flavors and keep the sweetness in check.
Rhubarb, diced: Fresh or thawed frozen rhubarb gives color, tang, and that unmistakable zing.
Milk: Moistens and helps create that dreamy soft crumb.
Melted butter: Adds richness, depth, and a lovely golden finish.
Butter (for sauce): The backbone of the velvety sauce that soaks into the cake.
Granulated sugar (for sauce): Melts into the butter for a glossy, sweet finish.
Heavy cream: Makes the sauce irresistibly smooth and luxurious.

How to Make Rhubarb Butter Cake

Step 1: Preheat and Prep

Begin your Rhubarb Butter Cake adventure by setting your oven to 350°F (175°C) and generously greasing a 9×13 inch baking pan. The extra butter will help the cake release with ease and adds just that hint of crispness around the edges. Gather all your ingredients—you’re about to create something magical!

Step 2: Mix Dry Ingredients

Grab a large bowl and whisk together the flour, sugar, baking powder, and salt until they’re well blended. This step ensures even distribution of the leavening agents and salt, so every portion of cake bakes to soft perfection with a balanced flavor.

Step 3: Combine Wet and Dry

Stir in your diced rhubarb, milk, and melted butter until the batter is just combined. A few gentle folds is all you need—no vigorous mixing! This ensures your Rhubarb Butter Cake stays tender rather than tough. The rhubarb will peek through the batter like jewels—don’t you love that pop of color?

Step 4: Bake the Cake

Pour the batter into your prepared pan and smooth out the top with a spatula. Slide it into the oven and let it bake for 45–60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean and the kitchen smells like sweet, buttery heaven. Let it cool just slightly so the crumb sets but the cake is still warm enough for the sauce.

Step 5: Prepare the Butter Sauce

While the cake bakes or during its cooling time, make your butter sauce. In a saucepan, combine the butter, sugar, and heavy cream. Bring everything to a gentle boil over medium heat, stirring often. Let it bubble away for one full minute—just enough to turn glossy and thick. Remove from heat and let cool a bit. This sauce is rich, luscious, and transforms the cake into pure comfort.

Step 6: Serve the Cake

Slice your still-slightly-warm Rhubarb Butter Cake and plate up. Pour over a generous amount of the buttery sauce, letting it seep into all those inviting nooks and crannies. Optional (but highly recommended): add a scoop of vanilla ice cream, a dollop of whipped cream, or a scattering of fresh berries for extra flair and flavor.

How to Serve Rhubarb Butter Cake

Garnishes

This is where you let your personality shine! Sprinkle each piece with powdered sugar for a soft snowy look, or top with fruity highlights like fresh strawberries, extra chopped rhubarb, or mint leaves. A little lemon zest adds brightness and color, complimenting the tangy rhubarb in every bite.

Side Dishes

Rhubarb Butter Cake loves company. Serve it alongside a scoop of vanilla or strawberry ice cream, a pillow of whipped cream, or even a spoonful of Greek yogurt for a breakfast twist. Fresh fruit salads or a drizzle of berry compote tie the plate together beautifully.

Creative Ways to Present

Get playful! Cut the cake into squares or rounds and serve parfait-style layered with berries and whipped cream in glass jars. For a rustic picnic, present slabs on wooden boards with jars of extra butter sauce for drizzling. Or, try serving mini, single-serving cakes for a dinner party—guests love a cute, personalized touch!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any leftovers, Rhubarb Butter Cake keeps well. Once completely cooled, store slices in an airtight container at room temperature for up to 2 days, or tuck into the refrigerator for up to 4 days. Keep the sauce in a separate sealed jar and reheat gently before serving.

Freezing

This cake freezes like a dream! Wrap cooled, unsauced pieces tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature. The rhubarb stays pleasantly tangy and the cake keeps its buttery texture. Store extra sauce separately in a freezer-safe container.

Reheating

To bring your cake back to that just-baked warmth, reheat slices in the microwave for 15–20 seconds or in a low oven wrapped in foil until heated through. Warm the butter sauce gently on the stovetop or in the microwave and pour over the cake just before serving for that velvety finish.

FAQs

Can I use frozen rhubarb for this cake?

Absolutely! Just thaw the rhubarb and drain off any excess liquid before folding it into the batter. This ensures your Rhubarb Butter Cake won’t be soggy and keeps the texture perfect, while still bursting with rhubarb flavor.

How can I make this cake gluten-free?

Yes, you can swap the plain flour for your favorite 1:1 gluten-free baking blend. Double-check that your baking powder is gluten-free as well, and you’re all set to enjoy every bite of this cheerful dessert.

What if I don’t have heavy cream for the sauce?

No cream? No problem! Substitute with half-and-half or even whole milk, though the sauce will be a touch less rich. Or, stir in a dollop of crème fraîche after boiling for extra creaminess with a tangy note that plays beautifully with the rhubarb.

Can I make Rhubarb Butter Cake ahead of time?

Definitely. You can bake the cake a day in advance, cover tightly, and make the sauce just before serving. In fact, some say it tastes even better on day two, once the flavors have mingled and settled. Just be sure to rewarm the cake and sauce gently for that fresh-from-the-oven feel.

What other fruits can I use instead of rhubarb?

While rhubarb is the star, you can swap or supplement with strawberries, sliced apples, or raspberries if rhubarb is out of season. Each brings a new twist, but the butter sauce means you’ll never lose that comforting character that makes this cake so memorable.

Final Thoughts

There’s something magical about the blend of tangy rhubarb, buttery cake, and warm, silky sauce—this is the kind of treat that makes memories. Rhubarb Butter Cake is not just a recipe, but an invitation to relax, savor, and share the best of the season. Go on, give it a try—you’ll fall in love with every bite!