Description
A moist and tangy rhubarb cake served warm with a rich, creamy vanilla sauce – a perfect spring or summer dessert.
Ingredients
Units
Scale
- 2 cups chopped fresh rhubarb
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar (for topping)
- 1/2 teaspoon cinnamon (for topping)
- 1 tablespoon butter (for topping)
- 1/2 cup granulated sugar (for sauce)
- 1 tablespoon cornstarch
- 1 cup whole milk
- 1 tablespoon butter
- 1 teaspoon vanilla extract (for sauce)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a large bowl, mix flour, sugar, baking soda, and salt.
- In another bowl, whisk together the egg, sour cream, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the chopped rhubarb.
- Pour batter into the prepared baking pan.
- In a small bowl, combine brown sugar, cinnamon, and butter for the topping. Sprinkle over the batter.
- Bake for 40-45 minutes or until a toothpick inserted comes out clean.
- While cake is baking, prepare the vanilla sauce. In a small saucepan, combine sugar and cornstarch.
- Gradually whisk in the milk and cook over medium heat, stirring constantly, until mixture thickens and boils.
- Remove from heat, stir in butter and vanilla extract. Let cool slightly.
- Serve warm rhubarb cake with vanilla sauce drizzled on top.
Notes
- You can use frozen rhubarb, just thaw and drain it well before use.
- Vanilla sauce can be made ahead and refrigerated for up to 3 days.
- This cake also pairs well with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 310
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg