A moist and tangy rhubarb cake served with a creamy vanilla sauce, perfect for any dessert lover.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a bowl, mix the chopped rhubarb with 1/2 cup of sugar. Set aside.
In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
Fold in the rhubarb mixture, then pour the batter into the prepared baking dish.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan.
To make the vanilla sauce, combine the heavy cream, sugar, cornstarch, and vanilla extract in a saucepan over medium heat. Stir constantly until the sauce thickens. Remove from heat and let cool slightly.
Serve slices of the rhubarb cake with the vanilla sauce on top.