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Warm Rhubarb Cake with Butter Sauce Recipe

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4 from 15 reviews

This Warm Rhubarb Cake with Butter Sauce is a comforting and delicious dessert perfect for showcasing tart rhubarb. Made with a tender, lightly sweetened cake base loaded with rhubarb pieces and topped with a rich, creamy butter sauce, this recipe offers a delightful balance of tangy and buttery flavors. Best served warm, it’s ideal for a cozy family dessert or an impressive treat for guests.

Ingredients

Cake Ingredients

  • 4 cups plain flour
  • 2 cups white sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 cups rhubarb, cut into small pieces (fresh preferred; frozen can be used after thawing and draining excess liquid)
  • 2 cups milk
  • 6 tablespoons melted butter

Butter Sauce Ingredients

  • 1/2 cup butter (equivalent to 1 stick)
  • 1 cup granulated sugar
  • 3/4 cup whipping cream

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a large baking dish or cake pan thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the plain flour, white sugar, baking powder, and salt ensuring there are no lumps.
  3. Add Rhubarb: Fold the chopped rhubarb into the dry mixture making sure they are evenly distributed.
  4. Add Wet Ingredients: Stir in the milk and melted butter gently until the batter is combined but do not overmix.
  5. Bake the Cake: Pour the batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
  6. Prepare Butter Sauce: While the cake is baking, melt the 1/2 cup butter in a saucepan over medium heat. Add the granulated sugar and stir until it dissolves completely and the mixture is smooth.
  7. Add Cream: Carefully pour in the whipping cream while stirring continuously. Allow the sauce to simmer gently for 3-5 minutes until slightly thickened but still pourable.
  8. Serve: Once the cake is done, let it cool slightly. Serve warm with the butter sauce generously poured over each slice for a rich, decadent experience.

Notes

  • For best results, use fresh rhubarb; if using frozen, thaw and drain well to avoid excess moisture in the cake batter.
  • You can adjust the sugar in the butter sauce to taste if desired for a less sweet topping.
  • This cake is excellent served warm but also tastes great cold the next day.

Find it online: https://recipefeastful.com/warm-rhubarb-cake-with-butter-sauce-recipe/