Rhubarb butter cake

• Prep Time: 15 minutes

• Bake Time: 45 minutes

• Cooling Time: 10 minutes

• Sauce Time: 10 minutes

• Total Time: ~1 hour and 10 minutes

• Yield: 9-inch square cake (12 servings)

• Skill Level: Easy to Moderate

• Cuisine: American / Comfort Dessert

• Dish Type: Cake / Sweet Treat.

 Ingredients

For the Cake:

• 1 cup (200g) granulated sugar

• 2 tablespoons butter, softened

• 1 large egg

• 2 cups (250g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup (240ml) buttermilk (or milk with 1 tbsp vinegar)

• 2 cups rhubarb, diced into ½‑inch pieces (fresh or well-drained frozen)

For the Topping (Optional):

• ¼ cup flour

• ¼ cup granulated sugar

• 2 tablespoons butter, melted

For the Warm Butter Sauce:

• ¾ cup (150g) packed brown sugar

• ½ cup (113g) butter

• ½ cup (120ml) heavy cream

• 1 teaspoon vanilla extract

 Equipment Needed

• 9-inch square (or equivalent round) baking pan

• Parchment paper or non-stick spray

• Large mixing bowl

• Electric mixer or whisk

• Saucepan for butter sauce

• Rubber spatula

 Step-by-Step Instructions

1. Prep Stage

• Preheat oven to 350 °F (175 °C).

• Grease your baking pan and optionally line with parchment for easy removal.

2. Mix the Batter

1. In a large bowl, beat together sugar and butter until light and fluffy (about 2–3 minutes).

2. Add the egg and beat until incorporated.

3. Whisk together flour, baking powder, baking soda, and salt in a separate bowl.

4. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined — avoid overmixing.

5. Gently fold in the diced rhubarb.

3. Add the Crumb Topping (Optional)

• In a small bowl, combine flour, sugar, and melted butter until crumbly.

• Sprinkle evenly over the top of the cake batter.

4. Bake the Cake

• Pour batter into the prepared pan.

• Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean, and edges are lightly golden.

• Let cool in the pan for 10 minutes, then transfer to a wire rack.

5. Make the Warm Butter Sauce

1. In a saucepan over medium heat, melt brown sugar and butter, stirring until well combined.

2. Pour in heavy cream and vanilla, stirring until smooth and slightly thickened (1–2 minutes).

3. Remove from heat.

6. Serve

• Slice the cake into squares.

• Serve warm slices topped with a generous drizzle of warm butter sauce.

• This cake is also delicious at room temperature, especially with a dollop of whipped cream or ice cream.

 Expert Baking Tips

• Fresh rhubarb is ideal, but frozen works well—just thaw and drain thoroughly to avoid excess moisture.

• Don’t overmix after combining wet and dry ingredients to keep the cake tender.

• Let the cake cool slightly before slicing to prevent the honey sauce from pooling too much.

• Serve promptly — the butter sauce chills quickly and firms up at room temp.

 Serving Suggestions

• Serve warm dessert-style with vanilla ice cream or whipped cream.

• Great with a cup of hot tea or coffee for afternoon treats.

• Perfect for brunch gatherings, shower buffets, or picnic slices.

 Nutrition (Approximate per serving, excludes sauce)

Sauce adds richness and more calories—use sparingly or omit for a lighter version.