Why You’ll Love This Recipe
Rhubarb Cake with Vanilla Sauce is a comforting, old-fashioned dessert that brings together the tartness of fresh rhubarb and the rich sweetness of a warm, creamy vanilla sauce. The moist cake is simple yet flavorful, making it an ideal treat for spring and summer gatherings or a cozy family dinner. The vanilla sauce adds an irresistible finishing touch that elevates the dish from everyday to exceptional.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh rhubarball-purpose floursugarbaking sodaeggssour creamvanilla extractbuttermilkheavy creamcornstarchsalt
directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the flour, sugar, and baking soda.
Stir in the eggs, sour cream, and vanilla extract until well mixed.
Fold in the chopped rhubarb until evenly distributed.
Pour the batter into the prepared baking dish and spread it out evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the vanilla sauce. In a saucepan, combine butter, sugar, cream, and a pinch of salt. Cook over medium heat, stirring constantly.
In a small bowl, dissolve cornstarch in a bit of milk, then add to the saucepan.
Bring the mixture to a gentle boil and cook until thickened, about 2-3 minutes.
Remove from heat and stir in vanilla extract.
Let the cake cool slightly before serving with warm vanilla sauce poured over each slice.
Servings and timing
This recipe yields approximately 12 servings.
Preparation time: 15 minutes
Baking time: 35-40 minutes
Sauce preparation time: 10 minutes
Total time: 60-65 minutes
Variations
Substitute half the rhubarb with strawberries for a sweeter twist.
Add cinnamon or nutmeg to the batter for a warm spice note.
Use Greek yogurt in place of sour cream for a tangy flavor and lighter texture.
Top with whipped cream or a scoop of vanilla ice cream instead of sauce.
storage/reheating
Store leftover cake covered in the refrigerator for up to 4 days.
Vanilla sauce should be stored separately in an airtight container and refrigerated.
Reheat individual portions of cake and sauce in the microwave for 20–30 seconds before serving.
The cake can also be frozen for up to 2 months; thaw overnight in the fridge.
FAQs
Can I use frozen rhubarb?
Yes, just make sure to thaw and drain it well before using.
Do I need to peel the rhubarb?
No, simply trim the ends and dice it into small pieces.
Can I make the vanilla sauce ahead of time?
Absolutely. It can be made a day in advance and reheated gently before serving.
Is this cake overly sweet?
The tart rhubarb balances the sweetness, especially when paired with the rich vanilla sauce.
Can I use buttermilk instead of sour cream?
Yes, but the texture will be slightly lighter and more tender.
Can this be made gluten-free?
Yes, use a 1:1 gluten-free flour substitute designed for baking.
Can I bake this in a different pan?
A 9×9-inch pan works too, though baking time may need to be adjusted.
Is the vanilla sauce necessary?
The cake is delicious on its own, but the sauce truly enhances the flavor and presentation.
Can I use margarine instead of butter in the sauce?
Butter is best for flavor, but margarine can work in a pinch.
What if I don’t have cornstarch?
You can substitute with an equal amount of flour, though it may be slightly less smooth.
Conclusion
Rhubarb Cake with Vanilla Sauce is the perfect balance of tangy and sweet, bringing a rustic charm to any dessert table. Whether you’re celebrating rhubarb season or craving something cozy and comforting, this cake with its luscious vanilla topping is sure to satisfy. One bite, and it just might become a seasonal favorite.
Print
Rhubarb Cake with Vanilla Sauce
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and tangy rhubarb cake topped with a warm, creamy vanilla sauce — perfect for spring and summer desserts.
Ingredients
- 2 cups chopped fresh rhubarb
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour (for coating rhubarb)
- 1/2 cup brown sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 2 tablespoons butter, melted (for topping)
- 1/2 cup granulated sugar (for vanilla sauce)
- 1 tablespoon all-purpose flour (for vanilla sauce)
- 1/4 teaspoon salt (for vanilla sauce)
- 1 cup whole milk
- 2 tablespoons unsalted butter (for vanilla sauce)
- 1 teaspoon vanilla extract (for vanilla sauce)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, cream together 1 1/2 cups sugar and 1/2 cup butter until light and fluffy.
- Beat in the egg and 1 teaspoon vanilla extract.
- In a separate bowl, combine 2 cups flour, baking soda, and salt.
- Add dry ingredients alternately with the buttermilk into the creamed mixture.
- Toss chopped rhubarb with 1 tablespoon flour, then fold into the batter.
- Pour batter into the prepared baking dish.
- In a small bowl, mix brown sugar, cinnamon, and 2 tablespoons melted butter, then sprinkle evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
- While the cake bakes, prepare the vanilla sauce: In a saucepan, combine 1/2 cup sugar, 1 tablespoon flour, and 1/4 teaspoon salt.
- Gradually stir in milk and cook over medium heat, stirring constantly, until mixture thickens and begins to boil.
- Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.
- Serve warm vanilla sauce over slices of rhubarb cake.
Notes
- Fresh or frozen rhubarb can be used; if using frozen, thaw and drain well.
- The vanilla sauce can be made ahead and reheated gently before serving.
- Serve cake warm or at room temperature for best flavor.