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Rhubarb Streusel Cake with Warm Vanilla Sauce Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 9 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A delightful Rhubarb Streusel Cake featuring a moist, tender crumb dotted with tart rhubarb, topped with a buttery streusel, and finished with a luscious warm vanilla sauce. Perfect for spring and summer gatherings or as a comforting dessert.

Ingredients

Units Scale

Cake

  • 2 tablespoons (28 g) butter, softened
  • 1 cup (212 g) sugar
  • 1 large egg
  • 2 cups (284 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 cups chopped fresh or frozen rhubarb

Streusel Topping

  • 1/2 cup (71 g) all-purpose flour
  • 1/2 cup (106 g) sugar
  • 4 tablespoons (57 g) butter, melted

Vanilla Sauce

  • 1/2 cup (113 g) butter
  • 3/4 cup (159 g) sugar
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat & Prep Pan. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch square baking dish and set it aside to ensure easy cake release after baking.
  2. Prepare Cake Batter. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the creamed mixture alternately with the buttermilk, mixing just until combined. Gently fold in the chopped rhubarb to distribute evenly.
  3. Transfer to Pan. Pour the batter into the prepared baking dish and smooth it out to the edges with a spatula for an even layer.
  4. Make Streusel Topping. In a medium bowl, combine the streusel topping ingredients: flour, sugar, and melted butter. Mix until you have a coarse, crumbly texture. Sprinkle this mixture evenly over the cake batter.
  5. Bake. Place the dish in the oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Allow the cake to cool on a wire rack.
  6. Prepare Vanilla Sauce. In a medium saucepan over medium heat, melt the butter. Add the sugar and evaporated milk, stirring continuously. Bring to a boil; cook and stir for 2–3 minutes until slightly thickened (the sauce will continue to thicken as it cools somewhat). Remove from heat and stir in the vanilla extract.
  7. Serve. Serve warm slices of the cake topped with generous spoonfuls of the warm vanilla sauce.

Notes

  • You can make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • If doubling the recipe, use a 9×13-inch pan for the cake and make additional cupcakes as any extra batter will not fit.
  • Baking time for cupcakes is 23-25 minutes; cake in a larger pan takes about 40 minutes.
  • Fresh or frozen rhubarb can be used without thawing if frozen.
  • The vanilla sauce thickens as it cools, so don’t overcook it.

Nutrition

  • Serving Size: 1 slice (1/9 of cake) with sauce
  • Calories: 420
  • Sugar: 40g
  • Sodium: 350mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.5g
  • Carbohydrates: 62g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 65mg

Find it online: https://emilyquickdinners.com/rhubarb-streusel-cake-with-warm-vanilla-sauce-recipe/