Warm Rhubarb Cake with Butter Sauce
This warm rhubarb cake is a tender, buttery sheet cake filled with tart rhubarb and served with a rich, velvety butter cream sauce. A comforting spring dessert that’s easy to make and perfect for feeding a crowd.
Equipment
- 9x13-inch baking pan
- mixing bowl
- whisk
- spatula
- saucepan
Ingredients
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 cups whole milk
- 1/2 cup unsalted butter, melted and cooled
- 4 cups rhubarb, chopped
- 1/2 cup unsalted butter (for sauce)
- 1 cup granulated sugar (for sauce)
- 1 cup whipping cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
- Add the milk and melted butter to the dry ingredients. Stir gently until just combined; do not overmix.
- Fold in the chopped rhubarb gently until evenly distributed.
- Pour the batter into the prepared pan and spread evenly to the edges.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, combine butter, sugar, and whipping cream in a saucepan over medium heat. Stir until melted and smooth.
- Bring the mixture to a full boil and cook for exactly 1 minute, stirring constantly. Remove from heat.
- Let the cake rest for 10 minutes after baking before slicing.
- Serve warm slices drizzled generously with the butter sauce.
Notes
Do not overmix the batter to keep the cake tender. If using frozen rhubarb, thaw and drain well before adding. Let the cake rest 10 minutes before slicing and allow the sauce to boil for exactly 1 minute for the best texture.