Why You’ll Love This Recipe

Rhubarb Cake with Vanilla Sauce is a comforting and old-fashioned dessert that perfectly balances the tartness of rhubarb with a moist, tender cake and a rich, creamy vanilla sauce. Ideal for spring and early summer when rhubarb is in season, this cake is simple to make and delivers a homestyle charm that makes it perfect for family gatherings or cozy weekends.

ingredients

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

for the cake:rhubarball-purpose floursugarunsalted buttereggsbaking soda buttermilkvanilla extractsalt

for the vanilla sauce:sugarheavy creamunsalted buttervanilla extractmilkcornstarchsalt

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a bowl, cream together the butter and sugar until light and fluffy.

Add the eggs and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Add the dry ingredients to the wet mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Fold in the chopped rhubarb until evenly distributed.

Pour the batter into the prepared dish and smooth the top.

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the vanilla sauce by combining sugar, cornstarch, and salt in a saucepan.

Whisk in the milk and cream, then cook over medium heat, stirring constantly until the mixture thickens and starts to bubble.

Remove from heat and stir in the butter and vanilla extract until smooth.

Serve the warm cake with generous spoonfuls of the vanilla sauce poured over each slice.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 20 minutesBaking time: 40–45 minutesSauce preparation time: 10 minutesTotal time: 1 hour 10–15 minutes

Variations

Add a pinch of cinnamon or nutmeg to the cake batter for warm spice notes.

Top the cake with a brown sugar crumble before baking for extra texture.

Swap half the rhubarb with chopped strawberries for a sweet twist.

Use sour cream instead of buttermilk for a richer texture.

storage/reheating

Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.Refrigerate the vanilla sauce separately in an airtight container for up to 4 days.Reheat individual cake slices in the microwave and warm the sauce gently in a saucepan or microwave before serving.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before adding to the batter to avoid excess moisture.

What does rhubarb taste like?

Rhubarb has a tart, tangy flavor that pairs beautifully with sweet elements like cake and vanilla sauce.

Can I make the cake ahead of time?

Absolutely, it stores well and the flavor develops even more the next day.

Is the vanilla sauce necessary?

The cake is delicious on its own, but the sauce adds an indulgent, creamy finish.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free baking flour works well in this recipe.

Can I freeze the cake?

Yes, freeze the cake without the sauce, wrapped tightly, for up to 2 months.

What can I use instead of buttermilk?

You can use milk with a tablespoon of lemon juice or vinegar as a substitute.

Is this dessert overly sweet?

The cake has a moderate sweetness that balances the tartness of rhubarb, and the vanilla sauce adds a richer sweetness.

Can I add nuts?

Chopped walnuts or pecans make a great addition to the batter or as a topping.

What’s the best way to serve it?

Warm, with vanilla sauce drizzled generously over the top.

Conclusion

Rhubarb Cake with Vanilla Sauce is a heartwarming dessert that celebrates the vibrant flavor of fresh rhubarb with a soft, buttery cake and a luxurious vanilla topping. Whether you’re looking to impress guests or indulge in a slice of nostalgic comfort, this recipe delivers every time. Enjoy it warm and savor the perfect blend of tart and sweet.