Description
This Rhubarb Streusel Cake with Warm Vanilla Sauce is a delightful dessert featuring a tender, tangy rhubarb-filled cake topped with a buttery streusel and served with a rich, creamy warm vanilla sauce. Perfect for spring or anytime rhubarb is in season, the cake balances sweet and tart flavors with a comforting homemade vanilla sauce.
Ingredients
Scale
Cake Batter
- 2 tablespoons (28 g) butter, softened
- 1 cup (212 g) sugar
- 1 large egg
- 2 cups (284 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 cups chopped fresh or frozen rhubarb
Streusel Topping
- ½ cup (71 g) all-purpose flour
- ½ cup (106 g) sugar
- 4 tablespoons (57 g) butter, melted
Warm Vanilla Sauce
- ½ cup (113 g) butter
- ¾ cup (159 g) sugar
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prep Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish to ensure the cake releases easily after baking.
- Prepare Cake Batter: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Beat in the egg until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the creamed butter mixture alternately with the buttermilk, mixing just until combined. Gently fold in the chopped rhubarb to evenly distribute it throughout the batter.
- Transfer to Pan: Pour the batter into the prepared baking dish and smooth it out evenly with a spatula, reaching the edges.
- Make Streusel Topping: In a medium bowl, combine the flour, sugar, and melted butter for the streusel topping. Mix until the mixture has a coarse, crumbly texture. Sprinkle this streusel evenly over the cake batter in the pan.
- Bake: Place the baking dish in the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top has turned golden brown. Once done, remove from oven and allow the cake to cool on a wire rack.
- Prepare Vanilla Sauce: While the cake is baking or cooling, prepare the warm vanilla sauce. In a medium saucepan over medium heat, melt the butter. Add the sugar and evaporated milk, stirring continuously. Bring the mixture to a boil, then cook and stir for 2 to 3 minutes until the sauce is slightly thickened (it will thicken more as it cools). Remove from heat and stir in the vanilla extract.
- Serve: Cut the cooled cake into slices and serve warm, topped with generous spoonfuls of the warm vanilla sauce for a comforting and delicious dessert.
Notes
- Fresh or frozen rhubarb can be used; if using frozen, do not thaw before adding to batter.
- Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
- The warm vanilla sauce can be made ahead and gently reheated before serving.
- Use buttermilk for best results, but you can substitute with milk plus 1 tablespoon lemon juice or vinegar if needed.
- Store leftover cake covered in the refrigerator; reheat with sauce for best taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
