Delicious, moist rhubarb cake, served with a caramel, brown sugar sauce.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
12
Yield:
1 cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Topping:
Sauce:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.

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  • Beat 2 tablespoons softened butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture.

  • Mix 2 cups flour, baking powder, baking soda, and salt in a bowl; add flour mixture alternately with buttermilk, to the butter mixture, stirring just to combine into a batter. Fold rhubarb into the batter just until incorporated; pour into prepared pan.

  • Stir 2 tablespoons melted butter, 1/4 cup flour, and 1/4 cup white sugar together in a bowl until evenly moist; sprinkle over the batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

  • Stir 1/2 cup butter, brown sugar, cream, and vanilla together in a saucepan over medium heat; bring to a boil and cook for 1 minute. Serve sauce immediately with the warm cake.

Nutrition Facts

356 calories; protein 4.1g 8% DV; carbohydrates 50g 16% DV; fat 16g 25% DV; cholesterol 60.4mg 20% DV; sodium 306.6mg 12% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/25/2013
Found this recipe last year. Double the rhubarb for sure!! I used maple syrup instead of sugar for the sauce (and also added an ounce or 2 of a liqueur I had handy). I substituted whole plain yogurt for the buttermilk. Substituted cream for the evaporated milk. I use coconut sugar for the cake portion . Also added some cinnamon to both the cake and sauce. HIGHLY recommend. The first time I made this my girlfriend who does not eat desserts tasted a bit out of politeness and ate 2 helpings! Read More
(3)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/25/2013
Found this recipe last year. Double the rhubarb for sure!! I used maple syrup instead of sugar for the sauce (and also added an ounce or 2 of a liqueur I had handy). I substituted whole plain yogurt for the buttermilk. Substituted cream for the evaporated milk. I use coconut sugar for the cake portion . Also added some cinnamon to both the cake and sauce. HIGHLY recommend. The first time I made this my girlfriend who does not eat desserts tasted a bit out of politeness and ate 2 helpings! Read More
(3)
Rating: 5 stars
06/22/2017
I doubled the rhubarb as per previous reviews. Cake was delicious and our guests loved it too! Read More
(1)
Rating: 5 stars
05/11/2013
Made this tonight for Mother's Day and it came together beautifully smelled great while baking and came out of the pan without a hitch! Can't wait to taste it but will have to as the event is tomorrow. (I did "quality-check" the batter and YUM!) So far I'd give this a very high score! Read More
(1)
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Rating: 5 stars
07/07/2018
Fabulous! Based on other reviews that suggested adding more rhubarb and having fresh blueberries needing a home... I added a cup of the blueberries and this cake is awesome. It took an extra 15 minutes to cook (50 minutes total) but oh so worth it. I haven t even made the sauce; this bluebarb cake is delicious without it! Read More
(1)
Rating: 5 stars
05/13/2016
So yummy! Added cinnamon to both the cake and sauce as recommended. Perfect for our first cut of rhubarb. for the season! Thanks! Read More
Rating: 5 stars
09/06/2016
Excellent. Will definitely make again. Read More
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Rating: 5 stars
05/30/2017
Wonderful? Everyone young and old loved it. I would make double next time. We had extra caramel sauce which I saved for another use. Read More
Rating: 5 stars
06/05/2016
I really liked this. Next time I will add a little more rhubarb. (I love rhubarb) I did not add the caramel sauce. (trying to watch my calories) Will make again! Read More
Rating: 4 stars
05/31/2015
I was looking for something a little different to use my rhubarb from the garden. This was very good but a little sweeter than I would have liked. Next time I would add more rhubarb to offset the sweetness. The texture was perfect though. Read More