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Rhubarb Cake with Rhubarb Sauce

A nostalgic dessert blending the tangy zest of rhubarb with a moist cake, topped with a sweet-tart sauce.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups light brown sugar, packed Adds rich caramel undertone.
  • 2/3 cup vegetable oil Use a mild oil for a tender crumb.
  • 2 large eggs, room temperature Blends better for fluffiness.
  • 1 cup buttermilk For moisture and a subtle tang.
  • 1 teaspoon kosher salt Enhances flavors.
  • 1 teaspoon baking soda Key for a light, fluffy cake.
  • 1 teaspoon vanilla extract Use pure vanilla for the best taste.
  • 2.5 cups all-purpose flour Necessary for structure.
  • 1 pound rhubarb, diced (about 3 cups) Fresh is best; frozen can work too.
For the Rhubarb Sauce
  • 1/4 cup water Helps break down the rhubarb.
  • 1/3 cup granulated sugar Balances tart flavor of the rhubarb.
  • 1 pound rhubarb Used for the sauce.

Method
 

Preheat and Prepare
  1. Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with nonstick cooking spray.
Mix Wet Ingredients
  1. In a large bowl, combine light brown sugar, vegetable oil, eggs, buttermilk, salt, baking soda, and vanilla extract. Whisk to combine.
Add the Flour
  1. Gradually stir in all-purpose flour until just combined. Avoid overmixing.
Fold in the Rhubarb
  1. Gently fold in the diced rhubarb ensuring even distribution.
Bake the Cake
  1. Pour the batter into the prepared dish and bake for 45-50 minutes, or until a toothpick comes out clean.
Prepare the Rhubarb Sauce
  1. In a saucepan, combine rhubarb, water, and granulated sugar over medium heat. Bring to a boil and cook for 10-15 minutes until the rhubarb softens.
Serve
  1. Allow the sauce to cool slightly before generously pouring it over the cake.

Notes

Serve with whipped cream or ice cream for an extra touch. Store leftovers covered at room temperature for up to 3 days or in the fridge for up to a week.