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Warm Rhubarb Cake with Butter Sauce

Warm Rhubarb Cake with Butter Sauce for Sweet Nostalgia

This Warm Rhubarb Cake with Butter Sauce is a delightful dessert that embodies seasonal flavors and sweet nostalgia.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Gluten-free flour can be a great alternative with adjustments.
  • 1 cup Granulated Sugar Coconut sugar can be used for a deeper flavor.
  • 1 tablespoon Baking Powder No substitutions needed.
  • 1 teaspoon Salt Omit if using unsalted butter.
  • 2 cups Rhubarb Cut into 1/2 inch pieces.
  • 1 cup Milk Almond or oat milk for dairy-free.
  • 1/2 cup Unsalted Butter Use coconut oil for dairy-free.
For the Butter Sauce
  • 1/2 cup Unsalted Butter
  • 3/4 cup Granulated Sugar
  • 1/2 cup Heavy Cream Opt for milk for a lighter version.

Equipment

  • 9x13 inch pan
  • large mixing bowl
  • small saucepan

Method
 

Step‑by‑Step Instructions for Warm Rhubarb Cake
  1. Preheat your oven to 350°F (175°C) and prepare a greased 9x13 inch pan.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Whisk until well mixed.
  3. Gently fold in the rhubarb, then add milk and melted butter. Stir until just combined.
  4. Pour the batter into the prepared pan, spreading evenly.
  5. Bake for approximately 45 minutes, or until golden brown and a toothpick comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes.
  7. For the butter sauce, combine butter, sugar, and cream in a saucepan and heat until boiling.
  8. Let the sauce boil for 1 minute, then cool slightly before serving.
  9. Serve the warm cake drizzled with butter sauce.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days at room temperature or refrigerate for up to 5 days. For longer storage, freeze the cake without sauce for up to 3 months.

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