Rhubarb Cake with Butter Sauce

Introduction:

Experience the delightful tanginess of rhubarb paired with the indulgent richness of butter sauce in our irresistible Rhubarb Cake with Butter Sauce recipe. This delightful dessert offers a perfect balance of tart and sweet flavors, making it a favorite for spring and summer gatherings. With its moist and tender cake infused with fresh rhubarb and topped with a luscious buttery sauce, this dessert is sure to become a standout on your dessert menu. In this article, we’ll explore the exquisite combination of flavors in this recipe, provide step-by-step instructions, and share why it’s a must-try for any lover of rhubarb desserts.

Ingredients:

– 2 cups diced rhubarb

– 1 1/2 cups granulated sugar, divided

– 1/2 cup unsalted butter, softened

– 1 large egg

– 1 teaspoon vanilla extract

– 2 cups all-purpose flour

– 1 teaspoon baking soda

– 1/4 teaspoon salt

– 1 cup buttermilk

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a mixing bowl, toss the diced rhubarb with 1/2 cup of granulated sugar and set aside.
3. In a separate mixing bowl, cream together the softened unsalted butter and remaining 1 cup of granulated sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, and beat until well combined.
5. In another bowl, whisk together all-purpose flour, baking soda, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, and mix until just combined.
7. Gently fold in the rhubarb mixture until evenly distributed throughout the batter.
8. Pour the batter into the prepared baking dish and spread it out evenly.
9. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. While the cake is baking, prepare the butter sauce by melting 1/2 cup of unsalted butter in a saucepan over medium heat.
11. Once melted, remove from heat and stir in 1 cup of granulated sugar until dissolved.
12. Pour the butter sauce over the warm rhubarb cake as soon as it comes out of the oven.
13. Let the cake cool slightly before serving. Enjoy the sweet and tangy flavors of Rhubarb Cake with Butter Sauce!
14. Prep Time: 15 minutes | Cooking Time: 35-40 minutes | Total Time: 50-55 minutes
15. Kcal: 280 kcal | Servings: Makes about 12 servings

Serving Tips:

1. Serve Warm: For the best experience, serve slices of Rhubarb Cake with Butter Sauce while still warm from the oven. The warmth enhances the flavors and textures of the cake and allows the butter sauce to melt slightly, creating a delightful indulgence.
2. Drizzle with Butter Sauce: Just before serving, drizzle generous spoonfuls of warm butter sauce over each slice of cake. This adds a decadent richness and sweetness that complements the tartness of the rhubarb.
3. Garnish with Whipped Cream: For an extra touch of indulgence, garnish each slice of cake with a dollop of freshly whipped cream. The creamy texture and slight sweetness of the whipped cream balance the tanginess of the rhubarb and butter sauce.
4. Pair with Coffee or Tea: Serve slices of Rhubarb Cake with Butter Sauce alongside a cup of freshly brewed coffee or aromatic tea. The warmth and richness of the beverages complement the flavors of the cake beautifully.
5. Serve with Vanilla Ice Cream: For a classic dessert pairing, serve warm slices of cake with a scoop of vanilla ice cream. The cool creaminess of the ice cream contrasts with the warm cake and butter sauce, creating a delightful combination of temperatures and textures.

Storage Tips:

1. Refrigerate Leftovers: Store any leftover Rhubarb Cake with Butter Sauce in an airtight container in the refrigerator for up to 3-4 days. Ensure that the cake is completely cooled before refrigerating to prevent condensation and maintain its texture.
2. Reheat Before Serving: When ready to enjoy leftover cake, gently reheat individual slices in the microwave for a few seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes. This helps to restore the warmth and softness of the cake and butter sauce.
3. Freeze for Longer Storage: If you have a large amount of leftover cake, you can freeze individual slices or the entire cake for longer storage. Wrap the cake tightly in plastic wrap and aluminum foil or place it in an airtight container before freezing. Thaw overnight in the refrigerator before reheating and serving.
4. Refresh Butter Sauce: If the butter sauce thickens or solidifies upon refrigeration, gently reheat it in a saucepan over low heat, stirring constantly until smooth and pourable. Add a splash of cream if needed to adjust the consistency.
5. Portion Control: If you plan to freeze individual slices of cake, consider portioning them before freezing to make it easier to thaw and reheat only the amount needed for each serving.

FAQs:

1. Can I use frozen rhubarb instead of fresh for this recipe? Yes, you can use frozen rhubarb as a convenient alternative. However, be sure to thaw and drain the rhubarb before incorporating it into the cake batter to prevent excess moisture.
2. Can I make the butter sauce ahead of time and reheat it before serving? Absolutely! You can prepare the butter sauce ahead of time and store it in the refrigerator. When ready to serve, gently reheat the sauce in a saucepan over low heat, stirring constantly until warmed through and smooth.
3. Can I substitute the rhubarb with another fruit? While rhubarb is the star of this recipe, you can experiment with other fruits such as strawberries, raspberries, or even apples for a different flavor profile. Just keep in mind that the tartness of rhubarb adds a unique element to the cake.
4. Can I omit the butter sauce or use a different topping? While the butter sauce adds richness and flavor to the cake, you can certainly omit it or use a different topping if desired. Consider serving the cake with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream instead.
5. Can I make this cake gluten-free? Yes, you can make a gluten-free version of this cake by using a gluten-free flour blend in place of all-purpose flour. Just be sure to check the ingredients of your flour blend to ensure it does not contain any gluten-containing grains.