This Easy Rhubarb Cake is a sweet and tangy delight, topped with a creamy butter sauce that’s simply dreamy! The tart rhubarb pairs perfectly with the soft cake.
I can’t resist adding a little extra sauce on top—because who doesn’t love a bit of extra creaminess? This cake is perfect for sharing, or just enjoying by yourself! 😋
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb provides that wonderful tangy flavor. If you can’t find it, you could substitute with tart cherries or even diced tart apples, though the texture will change slightly.
Sour cream: I recommend sour cream for moisture and a bit of tang. Plain yogurt is a great alternative, and for dairy-free options, try coconut yogurt, which adds a nice creaminess.
Butter: This recipe uses unsalted butter for a rich flavor. If you’re looking for a lower-fat option, you could use applesauce, but this may alter the cake’s texture slightly.
Heavy cream: For the sauce, heavy cream gives that creamy texture. If you prefer something lighter, you can use half-and-half or even evaporated milk, but the sauce may be thinner.
How Do I Make Sure My Cake Turns Out Moist and Fluffy?
To keep your rhubarb cake moist and fluffy, pay attention to the mixing and not overmixing the batter. After adding the dry ingredients, mix gently until just combined—this will prevent the cake from becoming tough.
- Use room temperature ingredients for better mixing.
- Be sure not to skip whisking the baking powder and baking soda with your flour. This ensures even leavening.
- Check the cake 5 minutes early with a toothpick; overbaking can lead to dryness.
Letting the cake cool in the pan can help it retain moisture, too! Enjoy your baking!
Easy Rhubarb Cake with Creamy Butter Sauce
Ingredients You’ll Need:
For the Rhubarb Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 egg
- 1 cup sour cream or plain yogurt
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups chopped fresh rhubarb (about 1/2-inch pieces)
For the Creamy Butter Sauce:
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Time Needed:
This delightful cake will take about 15 minutes to prep and about 40-45 minutes to bake, plus a few minutes to prepare the creamy butter sauce. So in total, you’re looking at around 1 hour to have a delicious dessert ready to eat!
Step-by-Step Instructions:
1. Prepping the Oven & Dish:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish or line it with parchment paper for easy removal later. This will ensure your cake comes out smoothly!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute those leavening agents to make your cake rise nicely.
3. Creaming the Wet Ingredients:
In a larger bowl, combine the granulated sugar and egg. Beat them together until well combined. Now, stir in the sour cream (or yogurt), melted butter, and vanilla extract until you have a smooth mixture. This is where the magic happens—creating that moist cake texture!
4. Combining the Mixtures:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Remember, don’t overmix or your cake might turn out dense! Finally, fold in the chopped rhubarb delicately so it spreads throughout the batter.
5. Baking the Cake:
Pour the batter into your prepared baking dish and spread it out evenly. Pop it into the oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing!
6. Making the Creamy Butter Sauce:
While the cake is baking, let’s whip up that dreamy creamy butter sauce. In a medium saucepan over medium heat, melt the unsalted butter. Once melted, stir in the granulated sugar and heavy cream. Bring this mixture to a gentle boil and let it simmer for 4-5 minutes, stirring frequently until it thickens a bit. Take it off the heat and stir in the vanilla extract for that extra flavor!
7. Final Assembly:
Once your cake is done baking, let it cool slightly. Cut into warm pieces and generously drizzle the creamy butter sauce over each slice. Feel free to add a little extra sauce because it’s that good!
8. Enjoy Your Treat!
Now, dig in and enjoy your melt-in-your-mouth moist rhubarb cake, perfectly balanced with the rich, creamy butter sauce. It’s a delightful treat that’s perfect for any occasion!
This recipe is not just easy; it’s a wonderful way to savor the unique flavor of rhubarb in a homemade dessert. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Rhubarb Instead of Fresh?
Yes, you can definitely use frozen rhubarb! Just make sure to thaw it completely and drain off any excess water before adding it to the batter. This will help prevent the cake from becoming too soggy.
Can I Make This Cake Gluten-Free?
Sure! You can substitute all-purpose flour with a 1:1 gluten-free baking blend. Just ensure that the blend contains xanthan gum or add 1/4 teaspoon of xanthan gum to help with texture.
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but reheat gently in the microwave for a few seconds before serving!
Can I Prepare the Butter Sauce Ahead of Time?
Yes, you can prepare the creamy butter sauce in advance! Just keep it in a sealed container in the refrigerator. When ready to serve, gently reheat it on the stove or microwave until warm and drizzle it over your cake.
