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Rhubarb Cake with Vanilla Sauce

  • Author: simplemealsbykim
  • 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

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, cream together 1 1/2 cups sugar and 1/2 cup butter until light and fluffy.
  3. Beat in the egg and 1 teaspoon vanilla extract.
  4. In a separate bowl, combine 2 cups flour, baking soda, and salt.
  5. Add dry ingredients alternately with the buttermilk into the creamed mixture.
  6. Toss chopped rhubarb with 1 tablespoon flour, then fold into the batter.
  7. Pour batter into the prepared baking dish.
  8. In a small bowl, mix brown sugar, cinnamon, and 2 tablespoons melted butter, then sprinkle evenly over the batter.
  9. Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
  10. While the cake bakes, prepare the vanilla sauce: In a saucepan, combine 1/2 cup sugar, 1 tablespoon flour, and 1/4 teaspoon salt.
  11. Gradually stir in milk and cook over medium heat, stirring constantly, until mixture thickens and begins to boil.
  12. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.
  13. 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.

Find it online: https://simplemealsbykim.com/rhubarb-cake-with-vanilla-sauce/