Rhubarb Cake with Vanilla Sauce

Why You’ll Love This Recipe

Rhubarb Cake with Vanilla Sauce is a delightful combination of tart and sweet, featuring a soft, moist cake topped with tangy rhubarb and complemented by a rich, creamy vanilla sauce. The slightly sour taste of rhubarb pairs perfectly with the sweetness of the cake and the velvety vanilla sauce, making it a comforting dessert that’s perfect for spring and summer gatherings or a cozy treat at home.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• Rhubarb
• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Milk

For the vanilla sauce:

• Heavy cream
• Granulated sugar
• Butter
• Vanilla extract

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a mixing bowl, combine the flour, baking powder, and salt.
3. In another bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients, alternating with the milk, until just combined.
6. Fold in the chopped rhubarb.
7. Pour the batter into the prepared baking pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is baking, prepare the vanilla sauce by combining the cream, sugar, butter, and vanilla extract in a saucepan. Heat over medium heat until the sugar dissolves and the sauce thickens slightly.
10. Once the cake is done, allow it to cool for a few minutes, then cut into squares and serve with the vanilla sauce drizzled on top.

Servings and Timing

This recipe serves about 8-10 people.
Preparation time: 15 minutes
Baking time: 40-45 minutes
Total time: 55-60 minutes

Variations

• Add a handful of chopped nuts, like walnuts or almonds, to the cake for extra texture.
• Try substituting the rhubarb with strawberries or peaches for a different fruity flavor.
• For an extra touch, sprinkle some cinnamon or nutmeg into the cake batter.

Storage/Reheating

Store the Rhubarb Cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days.
The vanilla sauce can be stored separately in the refrigerator for up to a week. To reheat, warm it gently in a saucepan before serving.

FAQs

Can I use frozen rhubarb for this cake?
Yes, frozen rhubarb works well, though you should thaw and drain it before adding it to the cake batter.

Can I make the vanilla sauce in advance?
Yes, the sauce can be made ahead of time and stored in the refrigerator. Just reheat it before serving.

Is there an alternative to the vanilla sauce?
You can substitute the vanilla sauce with whipped cream or ice cream if you prefer a lighter option.

Can I use whole wheat flour in place of all-purpose flour?
Yes, you can substitute whole wheat flour, though the texture may be slightly denser.

Is this cake gluten-free?
No, this recipe contains gluten. To make it gluten-free, you would need to use a gluten-free flour blend.

Conclusion

Rhubarb Cake with Vanilla Sauce is a sweet, tangy dessert that’s perfect for any occasion. The moist cake, with the tartness of rhubarb and the smooth vanilla sauce, creates a delightful combination of flavors that will have everyone coming back for seconds. This dessert is a great way to enjoy fresh rhubarb and indulge in a comforting, homemade treat.

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