There’s something magical about the marriage of tart rhubarb and a sweet, buttery crumb. This Rhubarb Coffee Cake with Butter Cream Sauce is comfort in every bite—soft, tender cake filled with juicy rhubarb and finished with a warm vanilla-kissed cream sauce. It’s a dessert, a breakfast, a moment of joy wrapped in homemade warmth.
Whether you’re baking for brunch, treating the family, or craving something special with your evening tea, this recipe is a keeper. Every forkful melts with sweet nostalgia and gentle tang, and that silky butter sauce? Just divine.
Why You’ll Love This Recipe
This rhubarb coffee cake isn’t your average slice—it’s a bakery-worthy dish with rustic charm and irresistible flavor.
Bright & Tangy: Rhubarb adds a lovely tart note that cuts through the sweetness perfectly.
Buttery Soft Texture: Sour cream in the batter makes this cake unbelievably moist and tender.
Velvety Cream Sauce: A warm drizzle of butter, cream, and vanilla transforms every bite.
Simple & Homemade: No fancy ingredients—just good, honest baking.
Perfect Anytime: Great for brunches, dessert tables, or just because.
Prep & Cooking Time
Quick to prepare and easier than it looks—this cake is as forgiving as it is delicious.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Ingredients
Here’s everything you’ll need to create this homey masterpiece:
• 2 cups chopped fresh rhubarb
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 1 egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream
For the Butter Cream Sauce:
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1 cup granulated sugar
• 1 tsp vanilla extract
Step-by-Step Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cream the Butter & Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the Egg & Vanilla: Mix in the egg and vanilla extract, blending until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Alternate Mixing: Add the dry ingredients to the butter mixture in batches, alternating with the sour cream. Stir until just combined—don’t overmix!
- Fold in Rhubarb: Gently stir in the chopped rhubarb until evenly spread throughout the batter.
- Bake: Pour the batter into your prepared dish, smoothing it out evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Butter Cream Sauce: While the cake bakes, melt the butter in a saucepan over medium heat. Add the granulated sugar and heavy cream, stirring constantly until the sugar dissolves and the sauce thickens slightly—about 5–7 minutes. Remove from heat and stir in the vanilla.
- Serve Warm: Cut the cake into squares and serve warm, with a generous drizzle of butter cream sauce on top.
How to Serve
This cake is delicious warm, fresh from the oven, but it holds up beautifully as leftovers too.
With Coffee or Tea: A cozy companion for your morning or evening cup.
With Ice Cream: Serve à la mode for an extra indulgent treat.
For Brunch: Pair with eggs, fruit, and a mimosa for a beautiful breakfast spread.
As a Dessert: Top with whipped cream and let that sauce soak into every bite.
Tips & Variations
Add Texture: Sprinkle chopped pecans or walnuts over the batter before baking.
More Rhubarb: Love rhubarb? Add an extra half cup for more tangy goodness.
Double the Sauce: It’s so good—you might want to make extra!
Try a Crumb Topping: Add a cinnamon-sugar streusel for a coffee cake vibe.
Final Thoughts
This Rhubarb Coffee Cake with Butter Cream Sauce is pure comfort food, wrapped in vanilla warmth and rhubarb’s cheerful zing. It’s easy, beautiful, and unforgettable. Whether you’re feeding guests or baking just for you, this sweet moment of homemade joy is worth every stir and slice.
One taste, and it’ll become a tradition.
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rhubarb coffee cake with butter cream sauce – A Cozy, Tangy-Sweet Treat Worth Savoring
- Total Time: 55 minutes
Description
A tender and moist rhubarb coffee cake swirled with tart fruit and topped with a warm, rich butter cream sauce. Perfect for brunch or dessert!
Ingredients
- 2 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
For the Butter Cream Sauce:
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with sour cream, mixing until just combined.
- Gently fold in chopped rhubarb.
- Spread batter evenly into prepared baking dish
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the butter cream sauce: In a saucepan over medium heat, melt butter. Stir in sugar and cream. Cook while stirring until sugar is dissolved and sauce slightly thickens (5–7 minutes). Remove from heat and stir in vanilla.
- Serve warm cake drizzled with butter cream sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 12 servings
