Rhubarb Butter Cake Recipe
This rustic rhubarb cake is soft, tangy, and bursting with fresh rhubarb pieces, all topped off with a dreamy warm butter sauce that soaks into the crumb. A comforting spring and summer dessert best served warm with a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients:
- 4 cups plain flour
- 2 cups white sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
Additional Ingredients:
- 4 cups rhubarb, diced (fresh or frozen and thawed)
- 2 cups milk
- 6 tablespoons melted butter
Butter Sauce:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¾ cup heavy cream
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan. In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine Wet and Dry: Stir in diced rhubarb, milk, and melted butter until just combined. Do not overmix. Pour batter into prepared pan and spread evenly.
- Bake: Bake for 45–60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let it cool slightly.
- Make the Butter Sauce: In a saucepan, combine butter, sugar, and heavy cream. Bring to a boil over medium heat, stirring often. Boil for 1 minute, then remove from heat and let cool slightly.
- Serve: Slice the cake and serve warm, drizzled generously with the butter sauce. Optional: top with vanilla ice cream, whipped cream, or fresh berries for a deluxe finish.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
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Find it online: https://mbeams.com/rhubarb-butter-cake-recipe/