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Rhubarb Cake with Vanilla Butter Sauce Recipe

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3.8 from 2 reviews

This Rhubarb Cake with Vanilla Butter Sauce is a delightful dessert featuring a moist, tender cake studded with tangy rhubarb pieces and topped with a luscious, creamy vanilla butter sauce. Perfect for spring or summer gatherings, it combines a soft crumb with the fresh zing of rhubarb and a rich, sweet sauce that enhances every bite.

Ingredients

For the Rhubarb Cake

  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 3 cups diced rhubarb
  • 1 tablespoon sugar (for sprinkling)

For the Vanilla Butter Sauce

  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1/4 cup butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350℉ (175℃). Grease a 9x9-inch baking pan with cooking spray to prevent sticking.
  2. Cream Butter and Sugar: In a stand mixer bowl or a large bowl with an electric mixer, cream together the 1/4 cup softened butter and 1 cup sugar until the mixture becomes light and fluffy, which helps incorporate air and create a tender cake.
  3. Add Wet Ingredients: Beat in the egg, then stir in oil and 2 teaspoons vanilla extract until well combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  5. Mix Dry Ingredients and Buttermilk: Add half of the dry ingredients to the wet mixture and mix until just combined. Pour in the 1/2 cup buttermilk and then add the remaining dry ingredients, stirring gently to combine without overmixing.
  6. Fold in Rhubarb: Carefully fold in the 3 cups diced rhubarb to distribute evenly throughout the batter.
  7. Bake the Cake: Pour the batter into the prepared pan and spread it out evenly. Sprinkle 1 tablespoon sugar over the top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Prepare Vanilla Butter Sauce: While the cake bakes, combine 1 cup heavy whipping cream, 1/2 cup sugar, and 1/4 cup butter in a small saucepan. Bring the mixture to a gentle boil over medium heat and let it boil for 5 minutes, stirring frequently to prevent burning.
  9. Finish the Sauce: Remove the sauce from heat and stir in 1 teaspoon vanilla extract for fragrant flavor.
  10. Serve: Once the cake has cooled slightly, serve it warm or at room temperature with generous drizzles of the vanilla butter sauce over each slice for a rich, comforting dessert experience.

Notes

  • You can substitute buttermilk with regular milk mixed with 1 teaspoon lemon juice or vinegar as a quick alternative.
  • For extra moisture, fold in 1/2 cup chopped nuts or shredded coconut into the batter.
  • Make sure not to overbake the cake to keep it tender and moist; start checking at 40 minutes.
  • Leftover vanilla butter sauce can be refrigerated and gently reheated before serving again.
  • This cake can be stored covered at room temperature for up to 2 days or refrigerated for longer freshness.

Find it online: https://dishcooks.com/rhubarb-cake-with-vanilla-butter-sauce-recipe/