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Delicious moist rhubarb cake drizzled with buttery sauce on a white plate

Moist Rhubarb Cake with Butter Sauce

A delightful cake that combines the tartness of rhubarb with a rich buttery sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups chopped rhubarb Use fresh rhubarb for the best flavor.
  • 1.5 cups flour
  • 1 cup sugar Can be adjusted for sweetness.
  • 0.5 cups butter, softened
  • 2 large eggs
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk Essential for moisture.
Butter Sauce Ingredients
  • 0.5 cups butter For the sauce.
  • 0.5 cups brown sugar
  • 1 cup powdered sugar For drizzling.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). 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 gently.
  8. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Making the Sauce
  1. Melt the butter in a saucepan over low heat, then stir in the brown sugar and simmer until the sugar dissolves.
Serving
  1. Drizzle the warm butter sauce over the slices of cake before serving.

Notes

Store in the refrigerator for about 3-4 days. Wrap tightly in plastic wrap to keep it moist. Can be frozen for up to 3 months.