Last updated on April 15th, 2026 at 10:51 am
This rhubarb cake with buttery cream sauce is one of those simple, old-fashioned desserts that never disappoints. Soft, moist, and perfectly balanced between sweet and tangy, every bite is full of fresh rhubarb flavor and topped with a rich, velvety sauce that takes it over the top.
I especially love this recipe during rhubarb season when those bright stalks are ready to be picked, but it’s just as wonderful anytime you’re craving a cozy, homemade dessert. It comes together easily with pantry staples, making it perfect for last-minute company or when you need a dependable treat to bring along to potlucks, family gatherings, or church suppers.
There’s something special about a dessert that feels both comforting and a little nostalgic, and this rhubarb cake delivers just that. It’s the kind of recipe you’ll find yourself reaching for again and again—simple to make, easy to share, and always a crowd-pleaser.
Delicious Rhubarb Dessert Recipe
Nothing says summer better than a delicious dessert. Sometimes when it is warm out, a piece of dessert becomes your meal. This dessert most certainly is at least a filling and scrumptious snack.
Summer Cake Recipe for Those Busy Days
This cake goes together quickly. Just prep the rhubarb, mix the dry ingredients and the wet ingredients separately.
Rhubarb Cake with Buttery Cream Sauce
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Kitchen Essentials
Ingredients
Rhubarb Cake Ingredients
- 4 Cups Rhubarb Diced
- 4 Cups All-Purpose Flour
- 2 Cups Granulated Sugar
- 4 Teaspoons Baking Powder
- ½ Teaspoon Salt
- 2 Cups Milk
- 6 Tablespoons Butter Melted
- 2 Eggs
Buttery Vanilla Sauce Ingredients
- ½ Cup Butter 1 stick
- ½ Cup Granulated Sugar
- ¾ Cup Heavy Cream
- 1 Teaspoon Vanilla Extract
text ingredients
Instructions
Rhubarb Cake Instructions
- Clean and dice the rhubarb. Place that in a bowl and set aside.4 Cups Rhubarb
- Melt the butter in a microwave-safe container. I generally set the timer for 25 seconds, check the butter and see if it needs another 25 seconds. Once melted, set aside to cool a bit.6 Tablespoons Butter
- In a large bowl, add the dry ingredients; flour, sugar, baking powder, and salt. Give this a mix.4 Cups All-Purpose Flour, 2 Cups Granulated Sugar, 4 Teaspoons Baking Powder, ½ Teaspoon Salt
- Then take about a cup of the dry mixture and add it to the rhubarb. Mix that. This makes sure that the rhubarb will stay incorporated throughout the cake and not end up in a lump on the bottom.
- Next mix the wet ingredients, milk, butter, and eggs.2 Cups Milk, 2 Eggs
- Add the wet ingredients to the dry ingredients and mix with a whisk or spoon to incorporate. When this mixture is just blended well, add the rhubarb mixture, and fold that in.
- Pour batter into a pan that has been sprayed with oil or brushed with melted butter. Bake for 40 minutes. The top of the cake should spring back when lightly touches.
Buttery Vanilla Sauce Instructions
- Melt butter in a saucepan, add the sugar, cream, and vanilla. Heat until it comes to a boil, stirring constantly. Let it boil a minute and turn off the burner.½ Cup Butter , ½ Cup Granulated Sugar, ¾ Cup Heavy Cream, 1 Teaspoon Vanilla Extract
- Let cool a bit before serving on top of the cake.
- To serve the cake, I cut 15 slices in the 9 X 13 cake pan. This is a generous amount of cake. Pour a bit of the buttery vanilla sauce on top and enjoy.
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Notes
Variations to this Dessert Recipe
Turn this cake into a poke cake. Once the cake is done, use a skewer or something maybe a bit blunter like a chop stick and poke holes in the top of the cake. Then just drizzle on the vanilla sauce. Make an eggless cake. You can leave out the eggs in this recipe. It will still work. Just know that if you overbake it, it will be dry. The eggs help keep this cake moist. Swap out the fruit. This is just a perfect recipe to use just about any kind of fruit with. Dark sweet cherries, strawberries, peaches, pears, or mango would work especially well with this recipe. Add a different flavoring extract in the vanilla sauce. We added vanilla extract to our sauce; however, other flavorings would work well too. Try a bit of rum, lemon, orange, or strawberry extract.Can you Make this with Frozen Rhubarb?
Yes, you can. Thaw and drain the liquid from the rhubarb before adding it to the recipe.Can you Freeze this Cake?
Yes, bake the cake and wrap it well in plastic wrap. It will freeze nicely up to 3 months. Thaw the cake before serving and while that is thawing, make the vanilla sauce.How Long with This Cake Last?
Cover the cake and refrigerate it and it should last up to 5 days. The vanilla sauce we have in a separate airtight container in the refrigerator. That has the same shelf life. We just warm it up before serving.Nutrition
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Add some of the dry ingredient mixture to the diced rhubarb as this will keep the rhubarb from all ending up on the bottom of the cake.
Mix everything together and bake.
Make the rich, creamy, and buttery sauce and you are all set for a delicious taste experience. The cake is extremely moist with a tangy taste of rhubarb in every bite.
Making the Buttery Cream Sauce
The addition of the vanilla buttery cream sauce just takes this cake to the next level.
Just melt butter in a saucepan, add the sugar, cream, and vanilla. Heat until it comes to a boil, stirring constantly. Let it boil a minute and turn off the burner.
Variations to this Dessert Cake Recipe
Turn this cake into a poke cake. Once the cake is done, use a skewer or something maybe a bit blunter like a chop stick and poke holes in the top of the cake. Then just drizzle on the vanilla sauce.
Make an eggless cake. You can leave out the eggs in this recipe. It will still work. Just know that if you overbake it, it will be dry. The eggs help keep this cake moist.
Swap out the fruit. This is just a perfect recipe to use just about any kind of fruit with. Dark sweet cherries, strawberries, peaches, pears, or mango would work especially well with this recipe.
Add a different flavoring extract in the vanilla sauce. We added vanilla extract to our sauce; however, other flavorings would work well too. Try a bit of rum, lemon, orange, or strawberry extract.
Can you Make this with Frozen Rhubarb?
Yes, you can. Thaw and drain the liquid from the rhubarb before adding it to the recipe.
Can you Freeze this Cake?
Yes, bake the cake and wrap it well in plastic wrap. It will freeze nicely up to 3 months. Thaw the cake before serving and while that is thawing, make the vanilla sauce.
How Long with This Rhubarb Cake Last?
That is a loaded question. It does not last past 3 days even with our small family. However, we do cover the cake and refrigerate it and it should last up to 5 days. The vanilla sauce we have in a separate airtight container in the refrigerator. That has the same shelf life. We just warm it up before serving.
If you love rhubarb desserts, I urge you to give this Rhubarb Pie a try. Just dice the rhubarb, blend the other ingredients, and bake. Just delicious and so easy too.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.