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A cozy slice with tangy rhubarb and buttery sauce is downright comforting. This throwback dessert is both homey and rich. It’s great for sharing on those chilly afternoons or to cap off a special dinner. A few simple basics highlight that just-picked early summer flavor.
One rainy spring I borrowed a handful of rhubarb from my neighbor’s garden and baked this for the first time. The smell had everyone wandering into the kitchen. These days, even my brother—who used to hate rhubarb—asks for it every year.
Amazing Ingredients
- Whipping cream: brings the sauce a super silky finish. Heavy cream will give you a thick, dreamy texture you can pour.
- Granulated sugar: is what makes the sauce melt just right. Cane sugar will caramelize the smoothest.
- Butter for the sauce: gives a luscious velvety feel. Higher-end brands have deeper flavor.
- Melted butter: brings mild flavor and plenty of richness. If you use unsalted, you can season the cake better.
- Milk: gives the cake softness. Whole milk is best, but two percent can do the trick.
- Rhubarb: delivers that tart burst in every forkful. Use super red, firm stalks for the prettiest slices.
- Salt: sharpens up all the other tastes. If you can, use sea salt so nothing random sneaks in.
- Baking powder: is what helps the cake fluff up. Make sure it’s still good—test in water and watch for fizzing.
- White sugar: keeps everything sweet but lets the rhubarb shine. Superfine sugar mixes into the batter without clumps.
- Plain flour: gives the cake a sturdy base. For best flavor, pick plain, unbleached all purpose.
Easy Step-by-Step Directions
- Dig in and Enjoy with That Butter Sauce:
- Grab a chunk of cooled cake, slice it big, and spoon that warm sauce all across the top. Make sure to hit every edge. If the sauce sits too long and thickens, pop it back on the stove for a minute to loosen up. Always pour it on while it’s just runny.
- Finish the Butter Sauce:
- Drop butter, sugar, and cream into a sturdy pot. Keep stirring as it heats evenly on medium so nothing scorches. Let it bubble for a minute—this blends the flavors—then move it off the heat to cool just a smidge so it thickens up.
- Scoop Into the Pan and Bake:
- Pour your batter in a greased nine-by-thirteen dish. Give it a smooth top so the bake is even. Into the oven it goes—forty five to sixty minutes until a toothpick poked in comes out with barely a crumb. Let it stay in the pan to finish setting up.
- Fold In Wet Stuff and Rhubarb:
- Pour diced rhubarb, milk, and melted butter into your big bowl. Fold gently until you can't spot any dry bits. Don’t overmix, or the cake gets dense.
- Heat Up, Mix the Dry Basics First:
- Start by cranking the oven to three fifty Fahrenheit (one seventy five Celsius). In a big bowl, whisk up flour, sugar, baking powder, and salt until you don’t see any lumps. This helps the cake bake up tall and even.
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My bunch loves the punchy rhubarb and that creamy butter sauce. My youngest always wants another slice and I grab any excuse to bake this once spring comes around.
Smart Storage Ideas
Wrap up leftover cake tight with plastic or tuck in a sealed container in the fridge for up to five days. The sauce stays smooth in a jar in the fridge for a week. Warm it up gently before pouring, so you get the best taste and texture.
Swap Outs You Can Try
No rhubarb? Try sour green apples or gooseberries for that same zing. Oat or almond milk works if you need dairy-free, though it won’t be quite as rich. Use margarine if you want a non-dairy butter sauce.
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Tasty Ways to Serve
This is awesome served warm or cool; top with a scoop of vanilla ice cream and you’ve got a treat. If you’re doing brunch, add a layer of sliced strawberries or toss some cinnamon right into the sauce.
Cultural Backstory
People in Northern and Eastern Europe have baked rhubarb cakes for generations. They’d wait for the first harvest every spring and turn garden stalks into a much-anticipated sweet with a hint of tartness.
Frequently Asked Questions
- → How do I swap in frozen rhubarb?
Let it thaw and get rid of any extra water before tossing it in, so your cake isn’t soggy.
- → Can I use a different fruit?
Go ahead and swap in strawberries or raspberries. Just know things will taste a bit sweeter and less puckery than with rhubarb.
- → What’s the best way to stash the butter sauce?
Keep your sauce sealed in something airtight in the fridge. Warm it gently before you spoon it over cake so it stays smooth.
- → Why should I skip overmixing the batter?
If you stir too much, the cake gets tough. Mix just until all the ingredients are mixed together for a fluffier bite.
- → Got tips for making it look nice when I serve it?
Warm is best—drizzle sauce over each piece and, if you want, a dollop of whipped cream or throw on some fresh berries.
- → Can I make this ahead?
Yep, both cake and sauce can chill in the fridge. Warm them slightly before serving for the best taste and softness.