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Moist Rhubarb Cake with Butter Sauce

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A soft and moist cake bursting with the tartness of rhubarb, topped with a luscious butter sauce.

Ingredients

Scale
  • 2 cups rhubarb, chopped
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup unsalted butter (for sauce)
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract (for sauce)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan with butter or non-stick spray and line with parchment paper.
  3. In a large mixing bowl, combine softened butter and sugar, and beat until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract and buttermilk.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Gently fold the dry ingredients into the wet ingredients until just combined, then fold in rhubarb.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 35-40 minutes, or until a toothpick comes out clean.
  9. In a small saucepan, melt butter over low heat and gradually whisk in powdered sugar and vanilla extract for the sauce.
  10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
  11. Drizzle the butter sauce over the cake before serving.

Notes

Serve warm with extra butter sauce or a scoop of vanilla ice cream.

Nutrition

Keywords: rhubarb cake, dessert, spring recipes, butter sauce, moist cake

Find it online: https://basilboard.com/moist-rhubarb-cake-with-butter-sauce/