Rhubarb Cake with Buttery Cream Sauce
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
Servings: 15 Servings
Calories: 415kcal
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Kitchen Essentials
Dessert Plate
Cake Stand
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Stainless Bread Box
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Ingredients
Rhubarb Cake Ingredients
- 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
Buttery Vanilla Sauce Ingredients
- ½ Cup Butter 1 stick
- ½ Cup Granulated Sugar
- ¾ Cup Heavy Cream
- 1 Teaspoon Vanilla Extract
text ingredients
Instructions
Rhubarb Cake Instructions
- Clean and dice the rhubarb. Place that in a bowl and set aside.
- 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.
- In a large bowl, add the dry ingredients; flour, sugar, baking powder, and salt. Give this a mix.
- 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.
- 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.
Buttery Vanilla Sauce Instructions
- 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.
- Let cool a bit before serving on top of 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.
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Notes
Variations to this 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.Nutrition
Calories: 415kcal | Carbohydrates: 67g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 220mg | Potassium: 201mg | Fiber: 1g | Sugar: 35g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 162mg | Iron: 3mg
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