Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb can be used! Just thaw it and drain any excess liquid before adding it to your batter.

How do I know if my rhubarb is good to use?

Fresh rhubarb should be firm, crisp, and have a vibrant color. Avoid any that are limp or have brown spots.

Absolutely! You can bake the cake a day in advance and store it covered at room temperature. The butter sauce can also be made ahead and reheated.

You can use half-and-half or whole milk as a substitute for heavy cream, but the sauce will be less rich.

You can reduce the amount of sugar in the batter by one-half cup to adjust the sweetness level to your liking.

A moist, tangy rhubarb cake served with a rich, creamy butter sauce. This rustic dessert is easy to make and perfect for spring or summer gatherings.

Scale

Essential Ingredients:

Butter Sauce Ingredients:

Optional Add-Ons:

Preheat Oven: Preheat your oven to 350°F (175°C).
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Mix Wet Ingredients: Add diced rhubarb, milk, and melted butter. Stir gently until just combined.
Prepare Pan: Grease a 9×13-inch baking pan. Pour in the batter and smooth the top.
Bake: Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for a few minutes, then transfer to a wire rack.
Make Butter Sauce: In a saucepan, combine butter, sugar, and heavy cream. Bring to a gentle boil over medium heat, stirring frequently. Boil for 1 minute, then remove from heat.
Serve: Slice the cooled cake and drizzle with warm butter sauce before serving.
Reheat Sauce: If needed, gently reheat the sauce before serving leftovers.

Don’t overmix the batter—gentle stirring helps keep the cake light.
Add vanilla to the sauce for extra flavor depth.
Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Keywords: rhubarb cake, butter sauce, spring dessert, summer cake, easy rhubarb recipe