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Moist Rhubarb Cake Recipe Easy Homemade with Luscious Butter Sauce

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A moist rhubarb cake with a luscious butter sauce that balances tartness and sweetness, perfect for a cozy dessert with simple ingredients and easy preparation.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk (or milk with 1 tablespoon lemon juice as a substitute)
  • 2 cups (about 300g) fresh rhubarb, chopped into ½-inch pieces
  • For the Luscious Butter Sauce:
  • ½ cup (115g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) heavy cream (or half-and-half)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease the 9×13-inch baking pan with butter or non-stick spray. Optionally, line with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. With mixer on low, alternately add dry ingredients and buttermilk in three parts, beginning and ending with dry ingredients. Mix just until combined.
  6. Gently fold in chopped rhubarb using a rubber spatula.
  7. Spread batter evenly in prepared pan.
  8. Bake for 35-40 minutes until a toothpick inserted near the center comes out with a few moist crumbs.
  9. While baking, melt butter in a saucepan over medium heat. Stir in sugar, heavy cream, and salt. Bring to a gentle boil, stirring constantly, and simmer 2-3 minutes until slightly thickened. Remove from heat and stir in vanilla extract.
  10. When cake is out of the oven and still warm, poke holes in the surface and pour warm butter sauce evenly over the top.
  11. Cool cake in pan on a wire rack for at least 30 minutes before slicing and serving.

Notes

[‘Do not overmix the batter to avoid toughness.’, ‘Chop rhubarb into small, uniform pieces for even tartness.’, ‘Use fresh rhubarb if possible; if using frozen, thaw and drain excess liquid.’, ‘Make butter sauce over moderate heat and stir constantly to prevent burning.’, ‘Pour butter sauce over warm cake for best absorption.’, ‘Lining the pan with parchment paper helps with cleanup and prevents overbrowning.’, ‘Test cake doneness with a toothpick; a few moist crumbs are ideal.’, ‘Butter sauce can rescue slightly overbaked cake dryness.’]

Nutrition

Keywords: rhubarb cake, moist cake, butter sauce, easy dessert, spring dessert, homemade cake, rhubarb recipe

Find it online: https://larameals.com/moist-rhubarb-cake-recipe-easy-homemade-with-luscious-butter-sauce/