Rhubarb Cake w Warm Vanilla Sauce

Ingredients List

  • Rhubarb Cake:
  • 2 tablespoons oil
  • 1 cup granulated sugar (200g)
  • 1 cup buttermilk (or sub regular milk)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour (fluffed and levelled, or 260g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 cups chopped rhubarb (fresh or frozen, thawed, about 600g)
  • Streusel:
  • 1/4 cup all purpose flour (32g)
  • 1/4 cup granulated sugar (50g)
  • 2 tablespoons melted butter
  • Vanilla Sauce:
  • 1/2 cup butter
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup evaporated milk (or sub whole milk or half and half)
  • 1 teaspoon vanilla extract


Rhubarb Cake with Streusel
Preheat the oven to 350 degrees and lightly grease a 9×9″ or 9×13″ pan (both work fine — if you use a 9×13″ it will bake for less time and be a shorter cake.)
In a large bowl, whisk together the oil and sugar for 1-2 minutes.
Add buttermilk, egg and vanilla and whisk until smooth.
Add the flour, baking powder, baking soda, and salt and stir until combined. Stir in the rhubarb and spread into prepared pan.
To make the streusel, combine melted flour, sugar and melted butter until crumbly. Sprinkle over cake.
Bake for 55-65 minutes for a 9×9″ pan, or 35-45 minutes for a 9×13″ pan, until a toothpick comes out clean or with moist crumbs. (Check first at the earliest time, and add time in 5 minute intervals until it is baked through) If the edges begin to darken too much, cover with foil for the last 15-20 minutes of bake time.Vanilla Sauce:
In a small saucepan, melt butter over medium heat.
Add the sugar and milk and bring to a boil over medium high heat, stirring often.
Boil for 3-4 minutes, until thickened slightly. Serve warm with cake.


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