Rhubarb Cake with Butter Sauce

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Here’s your full expanded recipe for Rhubarb Cake with Butter Sauce — with an introduction, ingredients, instructions, method, history, conclusion, and even a little love story for rhubarb fans.

🍰 Rhubarb Cake with Butter Sauce

A nostalgic, sweet-tart dessert that pairs the zing of rhubarb with the velvety richness of buttery sauce — perfect for spring gatherings or anytime you crave a taste of home. This recipe is rooted in old-fashioned farmhouse baking, where rhubarb was one of the first fruits of the season, often turned into cakes, pies, and puddings to celebrate the arrival of warmer days.

📜 History & Formation

Rhubarb has been cultivated for centuries, first prized in Asia for its medicinal qualities before making its way to Europe in the 1600s. By the 19th century, it had become a beloved garden plant in the United States and France. This cake is inspired by those simple farmhouse recipes, where cooks used seasonal produce to create something warm, fragrant, and comforting. The butter sauce is a classic “Sunday dessert” touch — rich, indulgent, and meant to be poured generously.

🛒 Ingredients

For the Cake:

  • 2 cups diced rhubarb (fresh or frozen, thawed and drained)
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream

For the Butter Sauce:

  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract

🥣 Instructions & Method

1. Prepare the Cake Batter:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until smooth.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Add the dry ingredients to the wet mixture alternately with the sour cream, mixing gently after each addition.
  6. Fold in the diced rhubarb until evenly distributed.

2. Bake the Cake:

  1. Spread the batter evenly into the prepared baking pan.
  2. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove from oven and let cool slightly.

3. Make the Butter Sauce:

  1. In a medium saucepan over medium heat, melt the butter.
  2. Stir in the sugar and heavy cream.
  3. Bring to a gentle boil and simmer for 5 minutes, stirring constantly until thickened slightly.
  4. Remove from heat and stir in the vanilla extract.

4. Serve:

Cut the cake into squares, pour the warm butter sauce generously over each slice, and enjoy.

💕 Lovers of Rhubarb & Butter Sauce

Rhubarb fans adore the tang that dances on the tongue, especially when paired with something rich and creamy. The butter sauce in this recipe is the perfect match — silky, decadent, and so delicious that many find themselves sneaking extra spoonfuls. This is a dessert for those who believe every meal should end with something warm, sweet, and shared.

🎯 Conclusion

Rhubarb Cake with Butter Sauce is more than a recipe — it’s a trip back to simpler times. The tart rhubarb keeps the cake light and refreshing, while the golden butter sauce adds an indulgent touch. Whether you serve it at a family dinner, a springtime picnic, or as a comforting treat on a rainy afternoon, this dessert will win hearts and bring smiles.

If you’d like, I can also give you a special old-fashioned variation where the cake is baked with a cinnamon-sugar crumb topping for extra farmhouse charm. Would you like me to include that?

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