Directions to follow
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan with flour.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream the softened butter with granulated sugar until light and fluffy.
- Add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture and sour cream, alternating between the two, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped rhubarb, ensuring it’s evenly distributed.
- Pour the batter into the prepared baking pan and smooth it out.
- Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the butter sauce: In a saucepan over medium heat, melt the butter. Stir in brown sugar and allow it to bubble.
- Slowly add the heavy cream, stirring constantly until the sauce is smooth and slightly thickened—about 3 to 5 minutes.
- Remove the sauce from heat and stir in vanilla extract.
- Let the cake cool slightly before slicing. Drizzle warm butter sauce over each slice for an indulgent treat.
Best ways to enjoy it
The best way to serve your Rhubarb Cake with Butter Sauce is warm, right out of the oven. For a delightful presentation, consider garnishing it with a sprinkle of powdered sugar or a dollop of freshly whipped cream. Serve alongside a steaming cup of tea or coffee for a classic pairing. You could also elevate the experience by adding a scoop of vanilla ice cream to each plate, allowing the warmth of the cake to gently melt the ice cream. This combination is heavenly and creates an exceptional dessert experience.
How to store & freeze
To keep leftovers fresh, store any uneaten cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerating the cake can extend its shelf life a bit. For freezing, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. The cake can be stored in the freezer for up to three months. Thaw it overnight in the refrigerator before reheating to enjoy its wonderful flavors again. Remember to warm the butter sauce before serving!
Helpful cooking tips
- Select Fresh Rhubarb: Choose rhubarb stalks that are firm, vibrant, and free from blemishes. This ensures the flavor is lively in your cake.
- Don’t Overmix: When combining your ingredients, particularly after adding flour, mix just until combined to keep the cake tender.
- Measure Properly: For best results, spoon and level your flour rather than scooping directly from the bag, which can pack it down and result in excess flour.
Creative twists
Looking to switch things up? Here are a few variations you can try:
- Nutty Addition: Fold in half a cup of toasted walnuts or pecans for added crunch.
- Herbal Infusion: Add a teaspoon of chopped fresh mint or basil to the batter for a unique flavor experience.
- Fruit Fusion: Combine rhubarb with strawberries or blueberries for a berry twist that complements the tartness of rhubarb beautifully.
Your questions answered
How long does it take to prepare this cake?
The preparation time is approximately 20 minutes, and baking takes around 45-50 minutes.
Can I substitute the rhubarb?
Yes, you can experiment with other fruits like strawberries, peaches, or even apples, although the flavor will differ from the classic rhubarb cake.
Is it safe to eat rhubarb leaves?
No, rhubarb leaves contain toxic compounds and should not be consumed. Always use only the stalks.
This Rhubarb Cake with Butter Sauce will undoubtedly become a cherished recipe in your collection. With its cozy flavors and satisfying textures, it’s simple yet stunning—a perfect match for any occasion!
