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square slice of rhubarb cake on floral plate with vanilla sauce over cake

Rhubarb Cake with Vanilla Sauce

Moist rhubarb cake with a crackly sugar top drizzled with a warm vanilla sauce.

Ingredients

For the Rhubarb Cake:

  • 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

For the Sugar Topping:

  • 2 tablespoons unsalted butter, melted
  • 1/2 cup granulated sugar

For the Vanilla Sauce:

  • 3/4 cup granulated sugar
  • 1/2 cup butter
  • 1/2 cup evaporated milk
  • 1 teaspoon pure vanilla extract

Instructions

For the Rhubarb Cake:

  1. Preheat oven to 350ºF.

  2. Grease a 9-inch square pan and set aside.

  3. Using a stand or hand mixer, in a large bowl, blend together sugar, egg and butter.

  4. Beat in buttermilk until smooth.

  5. Stir in salt, baking soda, and baking powder.
  6. Add flour and mix well.

  7. Stir in rhubarb by hand.

  8. Pour into prepared pan.

For the Sugar Topping:

  1. Combine melted butter and sugar.

  2. Sprinkle on top of batter.

  3. Bake at 350º for about 40-45 minutes or until cake tester comes out clean.

For the Vanilla Sauce:

  1. In a small saucepan over medium high heat, stir together sugar, butter and evaporated milk.

  2. Bring to a boil and cook 1 minute, stirring constantly.
  3. Remove from heat, stir in vanilla.
  4. Serve sauce warm over cake.