Warning: This tender, moist rhubarb cake drowned in a luscious vanilla butter sauce is dangerously addictive! The perfect balance of tangy rhubarb and rich, creamy sauce makes this vintage recipe a must-try for spring and summer.
Serve it warm with a scoop of vanilla ice cream, and prepare for rave reviews—it’s like a homemade rhubarb custard cake but even easier!
Why You’ll Love This Recipe
✅ Perfect sweet-tart balance – Rhubarb’s zing meets buttery sauce
✅ One-bowl cake batter – No mixer needed!
✅ Warm, gooey sauce – Poured over the cake for maximum indulgence
✅ Great for rhubarb season – Uses up that garden bounty
Ingredients You’ll Need
(9x13-inch cake)
For the Rhubarb Cake:
2 cups (250g) all-purpose flour
1½ cups (300g) granulated sugar
1 tsp baking soda
½ tsp salt
1 egg, beaten
1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
1 tsp vanilla extract
3 cups (300g) fresh rhubarb, diced (or frozen, thawed & drained)
For the Butter Sauce:
½ cup (115g) unsalted butter
½ cup (100g) granulated sugar
½ cup (120ml) heavy cream (or evaporated milk)
1 tsp vanilla extract
Pinch of salt
(Optional: Vanilla ice cream or whipped cream for serving)
Step-by-Step Instructions
