Rhubarb Cake with Vanilla Butter Sauce

A slice of rhubarb cake with a dollop of whipped cream on top; a jar of sauce in the background.

This sweet and tender Rhubarb Cake is speckled with plenty of tart, juicy rhubarb! Enjoy as is or serve with a warm vanilla butter sauce for a scrumptious dessert you'll love!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Keyword: cake, rhubarb

Servings: slices

Calories: 285kcal

Author: Kelsey Byrnes

Equipment

One 9x9-inch pan

Ingredients

Rhubarb Cake

1/4 cup butter softened
1 cup sugar
1 egg
1/3 cup vegetable oil
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
3 cups diced rhubarb
1 tablespoon sugar

Vanilla Butter Sauce

1 cup heavy whipping cream
1/2 cup sugar
1/4 cup butter
1 teaspoon vanilla extract

Instructions

Rhubarb Cake

Preheat oven to 350℉ and grease a 9x9-inch baking pan with cooking spray.
In the bowl of a stand mixer (or in a large bowl with an electric mixer), cream the butter and sugar until light and fluffy.
1/4 cup butter, 1 cup sugar
Add the egg, oil and vanilla extract and stir to combine.
1 egg, 1/3 cup vegetable oil, 2 teaspoons vanilla extract
In a separate bowl, combine the flour, baking powder and salt.
2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt
Stir half of the dry ingredients into the batter until combined.
Add the buttermilk and finish with the remaining dry ingredients, stirring just until combined.
1/2 cup buttermilk
Gently mix in the rhubarb.
3 cups diced rhubarb
Spread into pan, sprinkle with sugar and bake 40-45 min.
1 tablespoon sugar

Vanilla Butter Sauce

In a small saucepan, combine the heavy whipping cream, sugar and butter.
1 cup heavy whipping cream, 1/2 cup sugar, 1/4 cup butter
Bring to a boil; let it boil gently over medium heat for 5 minutes.
Remove from the heat and stir in the vanilla.
1 teaspoon vanilla extract
Serve with the cake.

Notes

Make Your Own Buttermilk: Add 1/2 tablespoon white vinegar into a liquid measuring cup. Add enough milk to make 1/2 cup total then give it a quick stir.

Using Frozen Rhubarb: If using frozen rhubarb, measure it and make the filling while it’s still frozen (no need to thaw it out!). The cake may take extra time in the oven to account for the frozen rhubarb.

Nutrition