Why You’ll Love This Recipe

Rhubarb Cake with Vanilla Sauce is a comforting dessert that perfectly balances the tartness of rhubarb with a moist, sweet cake and a rich, velvety vanilla sauce. This old-fashioned favorite is ideal for spring and early summer when rhubarb is in season. Whether served warm or chilled, this dessert delivers a nostalgic and satisfying finish to any meal.

ingredients

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

For the cake

fresh rhubarball-purpose floursugarbaking sodaeggsbuttermilkunsalted buttervanilla extractsalt

For the vanilla sauce

whole milksugarcornstarchegg yolksunsalted buttervanilla extractsalt

directions

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

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

Beat in the eggs and vanilla extract until well combined.

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

Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, mixing just until combined.

Fold in the chopped rhubarb.

Pour the batter into the prepared baking dish and spread evenly.

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

While the cake bakes, prepare the vanilla sauce.

In a medium saucepan, whisk together milk, sugar, cornstarch, and a pinch of salt over medium heat.

Stir in the egg yolks and continue to cook, whisking constantly, until the mixture thickens.

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

Serve the cake warm or cooled, topped with a generous drizzle of vanilla sauce.

Servings and timing

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

Variations

Add chopped strawberries or apples for a twist on the rhubarb flavor.

Use sour cream in place of buttermilk for a slightly tangier cake.

Add a sprinkle of cinnamon or nutmeg to the cake batter for a warm spice note.

Serve with whipped cream or a scoop of vanilla ice cream for added indulgence.

storage/reheating

Store the cake in an airtight container in the refrigerator for up to 5 days.Store the vanilla sauce separately in the fridge for up to 1 week.Reheat individual slices in the microwave for 20–30 seconds and warm the sauce on the stovetop or in the microwave before serving.

FAQs

Can I use frozen rhubarb?

Yes, just be sure to thaw and drain it well before adding to the batter.

Is this cake overly sweet?

No, the tart rhubarb balances the sweetness of the cake and sauce nicely.

Can I make the sauce ahead of time?

Absolutely, it keeps well refrigerated and can be gently reheated before serving.

Do I have to peel the rhubarb?

No, rhubarb skin is tender and adds color—just trim the ends and any tough strings.

Can I freeze the cake?

Yes, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.

Can I skip the vanilla sauce?

The cake is still delicious without it, but the sauce adds a rich, custardy touch.

What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free baking flour blend in place of regular flour.

What pan can I use if I don’t have a 9×13?

Two 8-inch round pans or a 10-inch springform pan can work—adjust baking time accordingly.

Can I make it in advance?

Yes, both the cake and sauce can be made a day ahead and stored in the fridge.

Conclusion

Rhubarb Cake with Vanilla Sauce is a beloved classic that showcases the tangy freshness of rhubarb with the creamy luxury of homemade sauce. Whether for family gatherings or just a treat-yourself moment, this dessert delivers comfort, flavor, and a touch of nostalgia in every bite.