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Rhubarb Cake with Rhubarb Sauce

A delightful cake that perfectly balances the tartness of fresh rhubarb with a rich, sweet sauce, evoking warm memories and delicious flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups light brown sugar, packed Dark brown sugar can be used for a deeper flavor.
  • 2/3 cup vegetable oil Can substitute with melted coconut oil or unsweetened applesauce.
  • 2 large eggs, room temperature Bringing eggs to room temperature helps create a fluffier batter.
  • 1 cup buttermilk Mix 1 tablespoon of lemon juice with enough milk to make 1 cup if you don’t have buttermilk.
  • 1 teaspoon kosher salt Enhances flavor; don’t skip this!
  • 1 teaspoon baking soda Essential for leavening.
  • 1 teaspoon vanilla extract Add depth; avoid imitation extract.
  • 2.5 cups all-purpose flour A gluten-free blend can be used if needed.
  • 1 pound rhubarb, diced (about 3 cups) Fresh is best; frozen can work in a pinch.
For the Sauce
  • 1 pound rhubarb, cut into 1/2-inch pieces This will create the luscious rhubarb sauce.
  • 1/4 cup water Used for cooking the rhubarb sauce.
  • 1/3 cup granulated sugar To sweeten the rhubarb sauce.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
  2. In a large mixing bowl, combine light brown sugar and vegetable oil. Whisk until well blended.
  3. Add large eggs and buttermilk to the mixture, along with kosher salt, baking soda, and vanilla extract. Whisk until combined.
  4. Stir in all-purpose flour until just combined, being careful not to overmix.
  5. Gently fold in diced rhubarb until evenly dispersed.
  6. Pour the batter into the prepared baking dish and smooth the top.
Baking the Cake
  1. Bake for 45-50 minutes until a toothpick inserted in the center comes out with a few crumbs but no wet batter.
Making the Sauce
  1. While the cake cools, combine rhubarb pieces, water, and granulated sugar in a medium saucepan over medium-high heat.
  2. Bring to a boil, then lower the heat and simmer until rhubarb breaks down, about 10-15 minutes.
  3. Remove from heat and let cool slightly before drizzling over the cake.

Notes

Store leftovers in the fridge for up to 3 days. Both cake and sauce can be frozen for up to 1 month. Serve warm with whipped cream or vanilla ice cream for an extra treat.