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This warm rhubarb cake draped in a buttery sauce brings out the best of tart rhubarb and transforms it into a nostalgic dessert that is both rustic and indulgent Perfect for sharing on cool afternoons or as an after dinner centerpiece this cake brings together simple ingredients to celebrate the flavors of early summer
I first made this recipe on a rainy spring day with rhubarb from my neighbor’s garden The sweet scent drew everyone into the kitchen and now even my skeptical brother looks forward to it each year
Ingredients
- Plain flour: gives the cake its structure look for unbleached all purpose for best results
- White sugar: adds gentle sweetness that balances the tangy rhubarb try to use superfine for even mixing
- Baking powder: ensures your cake becomes light and airy check it’s fresh by seeing if it fizzes in water
- Salt: sharpens flavors go for pure sea salt to avoid unwanted additives
- Rhubarb: fresh or frozen brings bright tartness to each bite crisp stalks that are firm and intensely red will have the best flavor and color
- Milk: gives the cake its tender crumb whole milk is best but two percent works too
- Melted butter: for richness and a delicate flavor unsalted allows better control of seasoning
- Butter for the sauce: adds velvety mouthfeel choose a high quality brand for richer taste
- Granulated sugar: melts smoothly into the sauce cane sugar caramelizes best
- Whipping cream: makes the sauce extra silky heavy cream creates a thick pourable finish
Step-by-Step Instructions
- Prepare the Oven and Mix the Dry Ingredients:
- Preheat oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius Whisk flour sugar baking powder and salt in a large bowl until even and lump free This base makes the cake rise tall and cook evenly
- Incorporate the Wet Ingredients and Rhubarb:
- Add diced rhubarb milk and melted butter directly to your dry mix Gently fold everything together just until you no longer see dry flour Over mixing will make the crumb tough and heavy
- Pour and Bake the Cake:
- Spread the batter evenly in a well greased nine by thirteen inch baking pan Make sure to smooth out the top so it bakes level Place the pan in the oven and bake for forty five to sixty minutes until a toothpick poked in the center comes out with just a few crumbs Let cool in the pan so it finishes setting
- Prepare the Butter Sauce:
- Combine butter sugar and cream in a heavy saucepan Heat gently over medium while stirring constantly so nothing sticks or burns Bring to a boil and keep it there for one full minute to let flavors meld Remove from heat and cool a few minutes so it thickens slightly
- Serve the Cake with Warm Butter Sauce:
- Cut the cooled cake into generous pieces Spoon the warm butter sauce over each slice making sure to get some sauce on every edge If the sauce thickens too much rewarm it gently and always serve while it is just pourable
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The blend of tart rhubarb and rich butter sauce is a family favorite in my house My youngest always asks for a second helping and I love any excuse to bring this recipe to the table in spring
Storage Tips
Wrap leftover cake well in plastic or place in an airtight container in the fridge for up to five days The butter sauce can be kept in a sealed jar and refrigerated for a week Reheat sauce gently before serving for best results
Ingredient Substitutions
If you are out of rhubarb try using tart green apples or gooseberries for a similar tang Almond or oat milk can stand in for dairy but the cake will be a touch less rich Use margarine for a dairy free version of the sauce
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Serving Suggestions
Serve this cake warm or room temperature paired with a scoop of vanilla ice cream for a decadent treat For a brunch spread add slices of fresh strawberries on top or sprinkle a little cinnamon into the butter sauce
Cultural Context
Rhubarb cake recipes have deep roots in rural Northern and Eastern European kitchens Often prepared to celebrate the first rhubarb of the season these cakes turn a simple garden ingredient into a much anticipated springtime dessert
Frequently Asked Questions
- → How can I use frozen rhubarb?
If using frozen rhubarb, thaw and drain well to remove excess moisture before adding to the batter. This prevents the cake from becoming soggy.
- → Can I substitute another fruit for rhubarb?
Yes, fruits like strawberries or raspberries can be used, though the flavor profile will be sweeter and less tart than rhubarb.
- → How should the butter sauce be stored?
Keep the butter sauce in an airtight container in the refrigerator. Gently reheat before serving to restore its smooth texture.
- → Why shouldn't I overmix the batter?
Overmixing leads to a dense cake. Stir just until the ingredients are combined for a lighter, tender crumb.
- → What’s the best way to serve this dessert?
Serve warm, topping each slice with a generous drizzle of butter sauce. Optional: add whipped cream or fresh berries.
- → Can I prepare the cake ahead of time?
Yes, the cake and sauce can both be made in advance. Reheat slightly before serving for optimal flavor and texture.