Rhubarb Cake with Butter Sauce

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Moist, tangy rhubarb cake with rich, creamy butter sauce.

Ingredients

Cake

  • 2 cups all-purpose flour

  • 1½ cups granulated sugar

  • 2 tsp baking powder

  • ½ tsp salt

  • 2 cups diced rhubarb (fresh or well-drained frozen)

  • 1 cup milk

  • ½ cup melted butter

Butter Sauce

  • ½ cup butter

  • 1 cup sugar

  • 1 cup heavy cream

Instructions

1. Prep the oven & pan

  • Preheat oven to 350°F (175°C).

  • Grease a 9×13-inch baking pan.

2. Make the cake batter

  • In a large bowl, whisk together flour, sugar, baking powder, and salt.

  • Fold in diced rhubarb.

  • Add milk and melted butter; stir until just combined (do not overmix).

3. Bake

  • Pour batter into the prepared pan and smooth the top.

  • Bake for ~45 minutes, or until a toothpick inserted in the center comes out clean.

4. Make the butter sauce

  • In a saucepan over medium heat, combine butter, sugar, and heavy cream.

  • Bring to a gentle boil, stirring often.

  • Boil for 1 minute, then remove from heat. Let cool slightly.

5. Serve

  • Let cake rest 10–15 minutes after baking before slicing.

  • Serve warm or at room temperature, generously drizzled with warm butter sauce.

Notes & Variations

  • If using frozen rhubarb, drain thoroughly to prevent excess moisture.

  • Add cinnamon, nutmeg, citrus zest, or berries for extra flavor.

  • Warm the butter sauce just before serving for the best texture.

If you’d like, I can also give you a small-batch version of this cake so you can make it in an 8×8 pan for fewer servings. That way, it’s perfect for a smaller household without leftovers. Would you like me to make that?

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