This rhubarb cake with buttery cream sauce is moist and delicious every time. It is perfect to make for last minute company or anytime you want to bring a dessert somewhere.Delicious Summer Dessert Recipe
Turn this cake into a poke cake. Once the cake is done, use a skewer or something maybe a bit blunter like a chop stick and poke holes in the top of the cake. Then just drizzle on the vanilla sauce.Make an eggless cake. You can leave out the eggs in this recipe. It will still work. Just know that if you overbake it, it will be dry. The eggs help keep this cake moist.Swap out the fruit. This is just a perfect recipe to use just about any kind of fruit with. Dark sweet cherries, strawberries, peaches, pears, or mango would work especially well with this recipe.Add a different flavoring extract in the vanilla sauce. We added vanilla extract to our sauce; however, other flavorings would work well too. Try a bit of rum, lemon, orange, or strawberry extract.
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?
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.