Warm Rhubarb Cake Butter Sauce (Print Version)
Soft cake with rhubarb and velvety butter sauce creates a comforting, tangy-sweet dessert centerpiece.
# Ingredients:
→ Cake
01 -
250 grams all-purpose flour
02 -
6 grams baking powder
03 -
2 grams baking soda
04 -
2 grams salt
05 -
115 grams unsalted butter, melted
06 -
200 grams granulated sugar
07 -
240 millilitres milk (whole, 2%, or plant-based alternative)
08 -
5 millilitres vanilla extract
09 -
300 grams diced rhubarb, fresh or thawed
→ Butter Sauce
10 -
115 grams unsalted butter
11 -
200 grams granulated sugar
12 -
120 millilitres heavy whipping cream or half-and-half
13 -
5 millilitres vanilla extract
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23×33 centimetre baking pan thoroughly to prevent sticking.
02 -
In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
03 -
In a separate bowl, whisk together melted butter, granulated sugar, milk, and vanilla extract until smooth.
04 -
Gradually incorporate the wet mixture into the dry ingredients, stirring just until combined. Gently fold in diced rhubarb, ensuring even distribution without over-mixing.
05 -
Transfer the batter to the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the centre emerges clean.
06 -
While cake bakes, melt butter in a saucepan over medium-low heat. Add sugar and cream, stirring continuously until sugar fully dissolves and the sauce is smooth. Remove from heat and stir in vanilla extract.
07 -
Allow cake to cool slightly in the pan. Slice and serve warm, generously drizzling each portion with butter sauce.
# Notes:
01 -
If using frozen rhubarb, ensure it is thoroughly thawed and well-drained to prevent excess moisture in the cake.
02 -
Warm the sauce just before serving for best texture and flavour.