Rhubarb Cake with Vanilla Sauce

If you are like me and enjoy a good rhubarb recipe, then you will love this moist rhubarb cake with vanilla sauce. The cake itself is delicious and the creamy and buttery vanilla sauce just takes this dessert to another level. Easy Cake from Scratch Recipe

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Keyword: brunch recipe, butter sauce, easy recipe, make ahead, summer dessert, summer recipe

Servings: Servings

Calories: 422kcal

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Kitchen Essentials

Shallow Bowl

Vintage Measuring

Aluminum Cake Pan

Dessert Plate

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Ingredients

Rhubarb Cake Recipe

4 Cups Rhubarb Diced
4 Cups All-Purpose Flour
2 Cups Granulated Sugar
4 Teaspoons Baking Powder
½ Teaspoon Salt
2 Cups Milk
6 Tablespoons Butter Melted
2 Eggs

Vanilla Sauce Recipe

½ Cup Butter 1 stick
½ Cup Granulated Sugar
¾ Cup Heavy Cream
1 Teaspoon Vanilla Extract

Instructions

Rhubarb Cake

Clean and dice the rhubarb. Place that in a bowl and set aside.
4 Cups Rhubarb
Melt the butter in a microwave-safe container. I generally set the timer for 25 seconds, check the butter and see if it needs another 25 seconds. Once melted, set aside to cool a bit.
6 Tablespoons Butter
In a large bowl, add the dry ingredients; flour, sugar, baking powder, and salt. Give this a mix.
4 Cups All-Purpose Flour, 2 Cups Granulated Sugar, 4 Teaspoons Baking Powder, ½ Teaspoon Salt
Then take about a cup of the dry mixture and add it to the rhubarb. Mix that. This makes sure that the rhubarb will stay incorporated throughout the cake and not end up in a lump on the bottom.
Next mix the wet ingredients, milk, butter, and eggs.
2 Cups Milk, 2 Eggs
Add the wet ingredients to the dry ingredients and mix with a whisk or spoon to incorporate. When this mixture is just blended well, add the rhubarb mixture, and fold that in.
Pour batter into a pan that has been sprayed with oil or brushed with melted butter. Bake for 40 minutes. The top of the cake should spring back when lightly touches.
While the cake is baking, you could start on the vanilla sauce if you like to save time.

Vanilla Sauce

Melt butter in a saucepan, add the sugar, cream, and vanilla. Heat until it comes to a boil, stirring constantly. Let it boil a minute and turn off the burner.
½ Cup Butter, ¾ Cup Heavy Cream, 1 Teaspoon Vanilla Extract, ½ Cup Granulated Sugar
Let cool a bit before serving on top of the cake.

Serving the Cake

To serve the cake, I cut 15 slices in the 9 X 13 cake pan. This is a generous amount of cake. Pour a bit of the buttery vanilla sauce on top and enjoy.

Notes

There is a Short Video for This Recipe

Can you Make this with Frozen Rhubarb?

Yes, you can. Thaw and drain the liquid from the rhubarb before adding it to the recipe.

Can you Freeze this Cake?

Yes, bake the cake and wrap it well in plastic wrap. It will freeze nicely up to 3 months. Thaw the cake before serving and while that is thawing, make the vanilla sauce.

How Long with This Cake Last?

That is a loaded question. It does not last past 3 days even with our small family. However, we do cover the cake and refrigerate it and it should last up to 5 days. The vanilla sauce we have in a separate airtight container in the refrigerator. That has the same shelf life. We just warm it up before serving.

Nutrition