It’s rhubarb season! I love a good sweet & tart rhubarb dessert! And this rhubarb cake with vanilla sauce is simply amazing! My mom has lots of rhubarb growing in her garden right now, so Levi and I went over the other day and picked a bunch, and now I’m swimming in ideas of what to do with all my rhubarb.
Definitely on the list – making some of this Rosemary Rhubarb Lemonade that Caitlin shared last year – I loved that! Also worth making are these Strawberry Rhubarb Cupcakes!
I also couldn’t wait to try this cake out. I had it a few years ago at a family get together. It was made by my cousin, Emily, and I loved every bite! She shared the recipe with us, but I somehow lost it and kept forgetting to look for it every year during rhubarb season. But this year, I finally remembered!!
I’m so glad because I can’t get enough of this perfect cake! I don’t think it’s too overwhelming with rhubarb, in fact I might add a tiny bit extra the next time I make it. The cake is moist and delicious on it’s own – that sugar topping is so good! But the added vanilla sauce makes this the bees knees! I could eat this all day, every day!
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Moist rhubarb cake with a crackly sugar top drizzled with a warm vanilla sauce.
- 1 cup granulated sugar
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1 cup buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups flour
- 1 cup diced fresh rhubarb
- 2 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 3/4 cup granulated sugar
- 1/2 cup butter
- 1/2 cup evaporated milk
- 1 teaspoon pure vanilla extract
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Preheat oven to 350ºF.
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Grease a 9-inch square pan and set aside.
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Using a stand or hand mixer, in a large bowl, blend together sugar, egg and butter.
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Beat in buttermilk until smooth.
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Stir in salt, baking soda, and baking powder.
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Add flour and mix well.
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Stir in rhubarb by hand.
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Pour into prepared pan.
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Combine melted butter and sugar.
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Sprinkle on top of batter.
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Bake at 350º for about 40-45 minutes or until cake tester comes out clean.
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In a small saucepan over medium high heat, stir together sugar, butter and evaporated milk.
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Bring to a boil and cook 1 minute, stirring constantly.
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Remove from heat, stir in vanilla.
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Serve sauce warm over cake.
Recipe adapted from Taste of Home, via my cousin Emily 🙂
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What about you – are you a fan of rhubarb?
Be sure to follow our Food & Recipe Pinterest Board for more inspiration!
-Manda