A rich vanilla sauce is served with this tender cake from Biena Schlabach of Millersburg, Ohio. 'The women at church made it for my 84th birthday,' she says.

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
60 mins
Servings:
9
Yield:
9 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
STREUSEL TOPPING:
VANILLA SAUCE:

Directions

Instructions Checklist
  • In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish.

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  • Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.

  • For sauce, melt butter in a saucepan. Add sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; stir in vanilla. Serve with cake.

Nutrition Facts

466 calories; protein 6.2g; carbohydrates 72.5g; fat 17.6g; cholesterol 66.5mg; sodium 415.2mg. Full Nutrition
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Reviews (47)

Rating: 5 stars
06/25/2008
This cake was incredibly awesome! It's so moist. I did use 4 cups of rhubarb as others suggested and it was just the right amount. I was worried about the crumb topping because it wasn't very crumbley but it turned out just right. My kids think I'm crazy but my goal is to try all of the rhubarb recipes on this site! I've been a little nostalgic lately remembering back to the days when we'd sit on grandmas back stoop with a big bowl of sugar and a fresh picked stalk of rhubarb. It was always a big deal to see who could find the one with the biggest leaf! Try this recipe; you'll be glad you did. Tried this one again with brown sugar instead of white for the topping. It was a hit with everyone at work, and I thought it was much better then white sugar. Read More
(60)
Rating: 5 stars
05/07/2007
The cake is outstanding. I can't rate the vanilla sauce because I used strawberries with syrup as the accompaniment, but I can only imagine how wonderful the vanilla sauce would be with it. The crumb topping on this cake is perfect against the light, moisture-filled texture of this cake. (I used 1 T. lemon juice in a cup of regular milk for my "buttermilk.") Read More
(23)
Rating: 5 stars
06/22/2009
I thought this cake was amazing!!! Made a few substitutes, due to lack of specific ingredients & taste - will share the following: 1. substituted whole, plain yogurt for the buttermilk 2. Added couple dumps of ground cinnamon to cake & topping 3. Spread a layer of chopped walnuts underneath crumb topping 4. (Sauce) Substituted cream for the evap. milk, pure maple syrup for the sugar, and accidentally melted butter/syrup first. Added cream & vanilla. Turned out AMAZING!! HIGHLY RECOMMEND! Thx for sharing. Read More
(15)
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Rating: 5 stars
05/12/2008
This is an excellent cake!! Next time I will use 3 cups of rhubarb for extra rhubarb flavor. I also added a pinch of nutmeg. The cake is moist and dense, just the way I like it. The vanilla sauce works very well with this cake, but a little goes a long way. Read More
(13)
Rating: 4 stars
09/09/2008
I rate this four stars only because I think it should have included a lot more rhubarb. I'm sure it would have been yummy with the vanilla sauce but what I did was use my leftover rhubarb and simmered it for about 25 minutes and added sugar until it turned into a sauce. I drizzled the sauce over the cake to give the cake more rhubarb flavor. Read More
(12)
Rating: 5 stars
08/06/2009
I followed others recommendations and went with four cups of rhubarb, which definitely was a good choice. Also, instead of just serving the vanilla icing with the cake, I poured it over the cake and let it soak entirely into it. Doing this gave it a really sweet bottom, a tart top, and the whole consistency was like a muffin loaf. It was a big hit with everyone here. Read More
(11)
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Rating: 5 stars
07/14/2009
I think my husband just ate half this cake in a sitting! It's SO good! I didn't have 4 cups of rhubarb so I used 2 cups rhubarb and 2 cups strawberries. I added 1tsp of vanilla to the cake batter and I used brown sugar for the crumble and added a little cinnamon - other than that, I wouldn't change a thing! Read More
(9)
Rating: 4 stars
06/22/2009
Quite good! I doubled the rhubarb as suggested and it seemed like a good amount. I also wish I would have gone with my gut and cut the sugar in the vanilla sauce because it was WAY too sweet -- I tried toning it down by adding 1/2&1/2 (had used up all my evaporated milk) but it was still over the top and now it took too long to thicken. I added a splash of brandy which was a yummy addition, and then cut the vanilla down because the buttery/brandy flavor was great as it was. I eventually caved and added a little cornstarch and water to thicken it because it was just taking too long. Overall this was very popular - I just dropped a star for the necessity of adding rhubarb and cutting the sugar. Read More
(8)
Rating: 5 stars
05/20/2011
I brought this to a work function and everyone loved it! This is my new standby rhubarb cake recipe! Like many others, I added 4 cups of rhubarb, included cinnamon in my strudel topping, and I actually added about 1/2 C of extra Buttermilk. To the frosting, I doubled the milk (glad I did or it would have been too sweet). Read More
(7)