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Rhubarb Cake with Rhubarb Sauce

A nostalgic dessert that combines moist rhubarb cake with a sweet-tart rhubarb sauce, perfect for spring and summer celebrations.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert, Snack
Cuisine American, Baking
Servings 12 servings
Calories 220 kcal

Ingredients
  

For the Cake

  • 1.5 cups light brown sugar, packed Opt for organic if possible for richer flavor.
  • 2/3 cup vegetable oil For a lighter touch, substitute with applesauce or melted coconut oil.
  • 2 large eggs, room temperature Always make sure they’re at room temp for better mixing.
  • 1 cup buttermilk You can replace it with milk mixed with a splash of lemon juice for a DIY version.
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda Fresh baking soda ensures the cake rises beautifully.
  • 1 teaspoon vanilla extract Go for pure vanilla for the best flavor!
  • 2.5 cups all-purpose flour Make sure to sift it for fluffiness.
  • 1 pound rhubarb, diced (about 3 cups) Fresh rhubarb gives the best texture; however, frozen works fine in a pinch!

For the Rhubarb Sauce

  • 1 pound rhubarb, cut into 1/2-inch pieces
  • 1/4 cup water
  • 1/3 cup granulated sugar Adjust sweetness according to your preference.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with nonstick cooking spray.
  • In a large mixing bowl, combine brown sugar, vegetable oil, eggs, buttermilk, salt, baking soda, and vanilla. Whisk until smooth.
  • Gradually stir in flour and mix until just combined, being careful not to overmix.
  • Fold in the diced rhubarb gently into the batter, and pour the mixture into the prepared baking dish.

Baking

  • Bake for about 45-50 minutes, checking for doneness with a toothpick.
  • Once baked, remove the cake from the oven and let it cool.

Prepare the Sauce

  • In a medium saucepan, combine remaining rhubarb, water, and sugar. Bring to a boil then reduce to a simmer.
  • Cook until rhubarb breaks down and thickens, about 10-15 minutes.
  • Let the sauce cool slightly before drizzling it over the cooled cake.

Notes

For ideal rise, ensure all ingredients are at room temperature. Cake can be baked a day in advance; drizzle sauce right before serving.
Keyword Easy Baking, Homemade Cake, Rhubarb Cake, Rhubarb Sauce, Spring Dessert