Why You’ll Love This Recipe

Rhubarb Cake with Vanilla Sauce is a comforting, old-fashioned dessert that pairs the tartness of fresh rhubarb with a soft, moist cake and a rich, creamy vanilla sauce. The contrast between the tangy fruit and the sweet sauce makes this a crowd-pleasing favorite, perfect for spring and summer gatherings or whenever rhubarb is in season.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flourgranulated sugarsaltbaking sodabuttermilkrhubarb (chopped)eggvanilla extractbrown sugarbuttercornstarchmilkwater

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a large bowl, combine flour, granulated sugar, salt, and baking soda.

Stir in the buttermilk, egg, and vanilla extract until smooth.

Fold in the chopped rhubarb.

Pour the batter into the prepared baking dish and smooth the top.

Sprinkle brown sugar evenly over the batter.

Dot the top with pieces of butter.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

While the cake bakes, prepare the vanilla sauce.

In a saucepan, combine granulated sugar, cornstarch, milk, and water over medium heat.

Cook, stirring constantly, until the mixture thickens.

Remove from heat and stir in butter and vanilla extract.

Let the sauce cool slightly before serving.

Serve the warm cake with a generous drizzle of vanilla sauce.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 15 minutesBaking time: 40-45 minutesSauce preparation: 10 minutesTotal time: 65-70 minutes

Variations

Add chopped strawberries or apples for a fruitier version.

Use sour cream in place of buttermilk for a denser texture.

Top with whipped cream or vanilla ice cream for added indulgence.

Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.

storage/reheating

Store leftover cake in an airtight container in the refrigerator for up to 4 days.Keep the vanilla sauce in a separate airtight container and refrigerate for up to 1 week.Reheat cake slices in the microwave for 20-30 seconds and warm the sauce gently on the stovetop or in the microwave.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before using to prevent excess moisture.

Is the cake overly sweet?

No, the tart rhubarb balances the sweetness, especially with the vanilla sauce.

Can I make this cake ahead of time?

Yes, it keeps well and can be made a day in advance.

Can I freeze rhubarb cake?

The cake freezes well without the sauce. Wrap tightly and freeze for up to 2 months.

Is the vanilla sauce necessary?

It’s optional, but highly recommended as it enhances the flavor and texture.

What can I use instead of buttermilk?

Use milk with a tablespoon of lemon juice or vinegar as a substitute.

Can I make this gluten-free?

Yes, use a gluten-free flour blend that substitutes 1:1 for regular flour.

How do I know when the cake is done?

Insert a toothpick in the center; it should come out clean or with a few crumbs.

What if I don’t have brown sugar?

You can use white sugar, but the topping won’t have the same caramel flavor.

Can I bake this in a different pan size?

Yes, adjust baking time accordingly if using a smaller or deeper dish.

Conclusion

Rhubarb Cake with Vanilla Sauce is a rustic and irresistible dessert that beautifully combines tart fruit and sweet, creamy richness. Whether you’re hosting a gathering or simply craving something nostalgic and homemade, this cake delivers comfort and flavor in every bite. It’s a seasonal classic you’ll want to make again and again.