Hey there, friends! I still remember the first time I stumbled upon a recipe for rhubarb cake with butter cream sauce at a dusty old flea market cookbook stand. My grandma used to grow rhubarb in her backyard, and the tart, tangy stalks always reminded me of summer pies and jams, so I couldn’t resist trying something new with it. I’ve tweaked this recipe over the years, and now it’s a family favorite that gets requested every spring!
Let me tell you, there’s something magical about the way the sharp bite of rhubarb mellows out in a tender cake, especially when you drizzle that rich, velvety butter cream sauce over the top. I’ve had my fair share of kitchen flops (more on that later), but this rhubarb cake with butter cream sauce? It’s foolproof if you follow my steps.
I’m so excited to walk you through how to make this dessert a hit in your own kitchen. Whether you’re a rhubarb newbie or a seasoned baker, I’ve got tips and tricks up my sleeve to make sure your cake turns out just right. Let’s dive in!
Why You’ll Love This Recipe
I’ve found that this rhubarb cake with butter cream sauce is a total crowd-pleaser, even for folks who aren’t sure about rhubarb’s puckery vibe. The cake itself is moist and lightly sweet, balancing out the tartness, while that buttery sauce adds a decadent touch that’ll have everyone scraping their plates. Honestly, in my kitchen, it’s become the go-to for potlucks and lazy weekend treats.
And can we talk about the nostalgia factor? Every bite reminds me of those long-ago summers spent sneaking rhubarb stalks from the garden. It’s not just a dessert; it’s a little slice of memory, and I bet you’ll love sharing it with your crew just as much as I do.
Ingredients List
I’m a bit picky about ingredients when it comes to baking something as special as rhubarb cake with butter cream sauce, and I’ve learned a few things over the years about what works best. I usually buy fresh rhubarb when it’s in season (spring to early summer), but frozen works in a pinch if you thaw and pat it dry. Here’s everything you’ll need to whip up this beauty, split into the cake and the sauce components.
Cake Ingredients
- 4 cups (about 400g) fresh rhubarb, chopped into 1/2-inch pieces for even baking
- 2 cups (400g) granulated sugar, for sweetness with a touch of caramelized depth
- 1/2 cup (115g) unsalted butter, softened to room temp for easy mixing
- 2 large eggs, at room temperature to help with a smooth batter
- 1 teaspoon vanilla extract, for a warm, aromatic note
- 2 cups (240g) all-purpose flour, sifted to avoid lumps
- 1 teaspoon baking soda, to give the cake its rise
- 1/2 teaspoon salt, to balance the flavors
- 1 cup (240ml) buttermilk, for a tender crumb (I prefer full-fat for richness)
Butter Cream Sauce Ingredients
- 1/2 cup (115g) unsalted butter, for that luxurious base
- 1 cup (200g) granulated sugar, to sweeten things up
- 1/2 cup (120ml) heavy cream, for a silky texture
- 1 teaspoon vanilla extract, to round out the flavor
I’m a stickler for using real butter here; margarine just doesn’t cut it for the sauce’s depth. And if you’ve got access to farm-fresh eggs, trust me, they make a difference in the cake’s color and texture. Let’s move on to some fun twists you can try!
Variations
I love playing around with recipes, and this rhubarb cake with butter cream sauce has so much room for creativity. Over the years, I’ve tried a bunch of tweaks depending on what I’ve got in the pantry or who I’m baking for. Here are some variations that have worked wonders in my kitchen (and a couple my kids always beg for). Mix and match to make this rhubarb cake with butter cream sauce your own!
- Strawberry-Rhubarb Combo: Swap out 1 cup of rhubarb for fresh strawberries to add a sweeter, juicier note. I tried this once for a summer picnic, and it was a total hit.
- Cinnamon Spice: Mix 1 teaspoon of ground cinnamon into the batter for a cozy, warm flavor that pairs beautifully with rhubarb.
- Lemon Zest Bright: Add the zest of one lemon to the cake batter for a citrusy punch that cuts through the richness.
- Nutty Crunch: Sprinkle 1/2 cup of chopped walnuts or pecans on top before baking for some texture. My husband loves this version!
- Ginger Kick: Grate 1 teaspoon of fresh ginger into the batter for a subtle, spicy edge that complements the tartness.
- Almond Essence: Replace vanilla with 1/2 teaspoon almond extract in the cake for a nutty, sophisticated twist.
- Cardamom Infusion: Add 1/2 teaspoon ground cardamom to the batter for an exotic, aromatic vibe. I stumbled on this by accident and adored it.
- Orange Glaze: Swap the butter cream sauce for a quick orange glaze (juice of 1 orange mixed with 1/2 cup powdered sugar) if you want something lighter.
These twists keep things fresh, especially if you’re making rhubarb cake with butter cream sauce as often as I do. Got a fave variation? Let me know in the comments!
Servings and Timing
In my experience, this rhubarb cake with butter cream sauce serves about 8-10 people, depending on how generous you are with the slices (or how much folks beg for seconds). I’ve made it for small family dinners and bigger gatherings, and it always seems to disappear fast. Here’s the timing breakdown to help you plan.
- Prep Time: 20 minutes
- Bake Time: 50-60 minutes
- Total Time: About 1 hour 20 minutes, plus cooling
It usually takes me a bit longer if I’m chatting with someone while chopping rhubarb, but that’s half the fun of baking, right?
Step-by-Step Instructions
I’ve baked this rhubarb cake with butter cream sauce more times than I can count, and I’ve got it down to a science. Follow these steps, and I promise you’ll have a dessert that looks and tastes like it came from a fancy bakery. Let’s get started with my little kitchen shortcuts sprinkled in.
Step 1: Preheat and Prep
First things first, crank your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or spray it with nonstick spray; I’ve learned the hard way that skipping this step means cake stuck to the pan. Toss your chopped rhubarb with 1/2 cup of sugar in a bowl and set it aside to get nice and juicy while you mix the rest.
Step 2: Cream the Butter and Sugar
In a big ol’ mixing bowl, beat the softened butter with the remaining 1 1/2 cups of sugar until it’s light and fluffy. I use my stand mixer for this, but a good handheld one works fine too. It usually takes about 3-4 minutes to get that dreamy texture.
Step 3: Add Eggs and Vanilla
Crack in those eggs one at a time, mixing well after each, then splash in the vanilla. Don’t rush this part; you want everything blended smooth as silk. I’ve noticed this step really affects how tender the cake turns out.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. I sift my flour sometimes if I’m feeling fancy, but honestly, a quick whisk does the trick most days. Just make sure there’s no clumps.
Step 5: Combine Wet and Dry
Alternate adding the dry mix and buttermilk to the butter mixture, starting and ending with the dry. Stir gently after each addition; overmixing is the enemy of a soft rhubarb cake with butter cream sauce. Then fold in that sugary rhubarb with a spatula—don’t drain the juice, it’s liquid gold!
Step 6: Bake It Up
Pour the batter into your prepared dish and smooth the top. Bake for 50-60 minutes, or until a toothpick poked in the center comes out clean. Mine usually needs the full hour, but ovens are quirky, so keep an eye on it.
Step 7: Make the Butter Cream Sauce
While the cake cools a bit, melt the butter for the sauce in a small pot over medium heat. Stir in sugar and cream, bring it to a low boil, then simmer for 2-3 minutes until it thickens slightly. Pull it off the heat, add vanilla, and drizzle over warm slices of rhubarb cake with butter cream sauce. (Pro tip: I always make extra sauce because, well, why not?)
Nutritional Information
I’m not gonna lie, rhubarb cake with butter cream sauce isn’t exactly diet food, but it’s worth every indulgent bite in my book. I’ve crunched the numbers for a rough idea of what you’re getting per serving (based on 10 slices). Here’s the breakdown, though keep in mind it varies with portion size.
- Calories: 420 per serving
- Fat: 22g
- Protein: 5g
- Carbohydrates: 52g
- Sodium: 320mg
Healthier Alternatives
If I’m watching my sugar or fat intake, I’ve swapped a few things in this rhubarb cake with butter cream sauce to lighten it up without losing the yum factor. It’s not quite the same as the full-on version, but it still scratches the itch. Here are some swaps that have worked for me.
- Sugar Substitute: Use 3/4 cup of coconut sugar or a stevia blend in place of granulated sugar in the cake.
- Lower Fat: Replace half the butter in the cake with unsweetened applesauce; it keeps things moist.
- Light Sauce: Cut the sauce’s butter and cream by half and mix with a splash of almond milk for a thinner but still tasty drizzle.
These tweaks help me enjoy rhubarb cake with butter cream sauce a bit more guilt-free, especially during swimsuit season. What healthier hacks do you use?
Serving Suggestions
I love serving this rhubarb cake with butter cream sauce in a bunch of different ways, depending on the occasion or just my mood. It’s versatile enough to shine at breakfast or as a fancy dessert. Here are a couple of my go-to pairings.
- After Dinner Delight: Serve warm with a generous pour of that butter cream sauce and a scoop of vanilla ice cream on the side. At my last dinner party, this combo had everyone raving!
- Casual Coffee Break: Pair a slice with a strong cup of coffee or tea for a mid-afternoon pick-me-up. It’s my secret to surviving long work-from-home days.
Common Mistakes to Avoid
I’ve had my share of baking blunders with rhubarb cake with butter cream sauce, and I’m spilling the tea so you don’t repeat my oopsies. Trust me on this one, these pitfalls can turn your dessert dreams into a kitchen nightmare. Here’s what to watch out for.
- Too Much Rhubarb Juice: Don’t skip tossing rhubarb with sugar, but if it gets too watery, pat it lightly with a paper towel. I learned the hard way that soggy batter ruins everything.
- Undercooking the Sauce: Simmer the butter cream sauce long enough to thicken; I rushed it once and ended up with a runny mess instead of a luscious drizzle.
Storing Tips
I’ve found that rhubarb cake with butter cream sauce keeps pretty well if you store it right, which is great for making ahead or saving leftovers (if there are any). Here’s how I keep mine fresh.
- Refrigerator: Store in an airtight container for up to 4 days; just reheat slices in the microwave for that fresh-baked feel.
- Freezer: Wrap individual pieces in plastic wrap and pop in a freezer bag for up to 2 months. Thaw overnight in the fridge.
Frequently Asked Questions
I get a lot of questions about making rhubarb cake with butter cream sauce, so I’ve rounded up the most common ones I hear from friends and readers. Here are my answers, straight from my kitchen to yours.
Can I use frozen rhubarb for this recipe?
Absolutely! I’ve used frozen rhubarb plenty of times for rhubarb cake with butter cream sauce. Just thaw it first and pat it dry with paper towels to avoid extra moisture messing with the batter.
What if I don’t have buttermilk?
No worries, I’ve been there. Make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. It works like a charm.
Can I make the sauce ahead of time?
Yep, you can whip up the butter cream sauce a day or two ahead. Store it in the fridge and gently reheat on the stove or microwave before serving over your rhubarb cake with butter cream sauce.
Is this cake okay for kids?
In my house, kids gobble it up! The tartness of rhubarb is balanced by the sweet sauce, so it’s not too intense for little palates. Just watch the portion size with that rich sauce.
Can I use margarine instead of butter?
I wouldn’t recommend it. Butter gives the cake and sauce their signature flavor, and margarine can change the texture. Stick with the real stuff if you can.
How do I know if the cake is done?
I always use the toothpick test. Poke it in the center; if it comes out clean or with just a few crumbs, you’re good to go. Ovens vary, so start checking at 50 minutes.
Can I double the recipe?
Sure thing! I’ve doubled it for big family reunions, and it works fine in two 9×13 pans or a larger sheet pan. Just keep an eye on baking time; it might need a few extra minutes.
What’s the best way to cut rhubarb?
I chop mine into 1/2-inch pieces with a sharp knife for even cooking. Trim off the leaves (they’re toxic!) and any tough ends first. It’s a bit fiddly, but worth it.
Conclusion
I hope you’re as pumped as I am to bake this rhubarb cake with butter cream sauce and share it with your loved ones. It’s honestly one of those recipes that brings back sweet memories every time I make it, and I can’t wait for you to create your own with it. Drop me a note if you try it or tweak it with your own flair; I’d love to hear how it turns out in your kitchen!