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Moist Rhubarb Cake with Butter Sauce

A warm cake bursting with tart rhubarb and drizzled with a creamy butter sauce, perfect for gatherings and indulgent afternoons.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups chopped rhubarb Fresh rhubarb is recommended for best flavor.
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
For the butter sauce
  • 1/2 cup butter Melted for the sauce.
  • 1/2 cup brown sugar
  • 1 cup powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour a cake pan.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until fully combined.
  7. Fold in the chopped rhubarb.
Baking
  1. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Butter Sauce Preparation
  1. In a saucepan over low heat, melt the butter for the sauce.
  2. Stir in the brown sugar and simmer until the sugar dissolves.
  3. Drizzle the warm butter sauce over the slices of cake before serving.

Notes

Serve slices with a scoop of vanilla ice cream or whipped cream for extra indulgence. This cake keeps well in the fridge for 3-4 days or can be frozen for up to 3 months.