Warm Rhubarb Cake with Butter Sauce
This warm rhubarb cake is a soft, tender dessert packed with tart rhubarb and finished with a rich, buttery sauce. Easy to make with simple pantry ingredients, it’s a comforting spring dessert ready in about an hour.
Servings: 12 slices
Calories: 420kcal
Equipment
- 9x13-inch baking pan
- mixing bowl
- whisk
- spatula
- saucepan
Ingredients
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 4 tsp baking powder
- 0.5 tsp salt
- 2 cups whole milk
- 6 tbsp unsalted butter, melted
- 4 cups rhubarb, chopped
- 0.5 cup unsalted butter (for sauce)
- 1 cup granulated sugar (for sauce)
- 0.75 cup whipping cream
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk and melted butter, stirring gently until just combined.
- Fold in chopped rhubarb until evenly distributed.
- Pour batter into prepared pan and spread evenly.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- In a saucepan, combine butter, sugar, and cream over medium heat.
- Bring to a gentle boil, stirring frequently, and boil for 1 minute.
- Remove from heat and let sauce cool slightly.
- Slice cake and drizzle with warm butter sauce before serving.
Notes
Avoid overmixing the batter to keep the cake tender. If using frozen rhubarb, thaw and drain well to prevent excess moisture. The butter sauce can be reheated gently if it thickens. Add a pinch of cinnamon or cardamom for extra depth.