Rhubarb Cake with Butter Sauce

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Quick Benefits

Rhubarb Cake with Butter Sauce is a nostalgic, crowd-pleasing dessert that celebrates the tartness of rhubarb balanced by a rich, sweet buttery sauce. It’s simple to make, uses pantry staples, and is perfect for family gatherings, potlucks, or spring celebrations.

• Seasonal favorite using fresh or frozen rhubarb
• Great make-ahead dessert that gets better the next day
• Comforting & crowd-pleasing, ideal for all ages

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Essential Ingredients

• For the Cake:
  • 4 cups all-purpose flour
  • 2 cups granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 cups diced rhubarb (fresh or frozen)
  • 2 cups milk
  • 6 tablespoons butter, melted
• For the Butter Sauce:
  • 1/2 cup (1 stick) butter
  • 1 cup sugar
  • 3/4 cup heavy cream

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Preparation Steps

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Add diced rhubarb, milk, and melted butter. Mix just until combined—don’t overmix.
4. Pour the batter into the prepared baking pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
5. While the cake bakes, make the butter sauce: Combine butter, sugar, and heavy cream in a saucepan. Bring to a boil over medium heat and cook for 1 minute, stirring constantly.
6. Let both the cake and sauce cool slightly before serving.

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Health Benefits

While this is a rich dessert, it does offer some perks:

• Rhubarb is a great source of vitamin K, fiber, and antioxidants.
• Using fresh ingredients and making your sauce from scratch helps control the level of additives and preservatives.
• Can be made with lower-fat substitutions (milk alternatives or reduced sugar) if desired.

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Serving Suggestions

• Serve warm with butter sauce drizzled generously over each slice.
• Add a scoop of vanilla ice cream or a spoonful of whipped cream for extra indulgence.
• Garnish with mint leaves or a dusting of powdered sugar for a beautiful finish.

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Creative Variations

• Add a teaspoon of cinnamon or cardamom to the batter for a spiced version.
• Mix in chopped walnuts or pecans for a crunchy texture.
• Use half rhubarb and half strawberries for a fruitier twist.

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Storage Tips

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate for longer freshness (up to 5 days). Reheat in the microwave or oven before serving.
• Butter sauce can be kept in the fridge in a sealed jar and gently reheated as needed.

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Pro Tips

• If using frozen rhubarb, don’t thaw—just add it directly to the batter to prevent excess moisture.
• Don’t overmix the batter—this ensures a light and tender crumb.
• Always stir the butter sauce while boiling to prevent scorching.

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Frequently Asked Questions

Q: Can I freeze this cake?
Yes! Wrap it tightly without the sauce and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Q: Can I make the butter sauce in advance?
Absolutely. Store in a sealed container in the fridge for up to a week. Reheat gently before serving.

Q: Can I substitute the rhubarb with another fruit?
Rhubarb is the star, but tart fruits like cranberries or chopped green apples can offer a similar tang if needed.

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