rhubarb cake with warm vanilla sauce

Rhubarb Cake with Warm Vanilla Sauce

This Rhubarb Cake with Vanilla Sauce is so moist, loaded with rhubarb and topped with a simple streusel. Serve it with warm vanilla sauce for the ultimate Spring dessert! 
Course Dessert
Cuisine American
Keyword rhubarb cake, rhubarb recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 9 servings
Calories 483kcal
Author Ashley Fehr


Rhubarb Cake

  • 2 tablespoons oil
  • 1 cup granulated sugar (200g)
  • 1 cup buttermilk (or sub regular milk)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour (fluffed and levelled, or 260g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 cups chopped rhubarb (fresh or frozen, thawed, about 600g)


  • 1/4 cup all purpose flour (32g)
  • 1/4 cup granulated sugar (50g)
  • 2 tablespoons melted butter

Vanilla Sauce

  • 1/2 cup butter
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup evaporated milk (or sub whole milk or half and half)
  • 1 teaspoon vanilla extract


Rhubarb Cake with Streusel

  • Preheat the oven to 350 degrees and lightly grease a 9x9" or 9x13" pan (both work fine -- if you use a 9x13" it will bake for less time and be a shorter cake.)
  • In a large bowl, whisk together the oil and sugar for 1-2 minutes.
  • Add buttermilk, egg and vanilla and whisk until smooth.
  • Add the flour, baking powder, baking soda, and salt and stir until combined. Stir in the rhubarb and spread into prepared pan.
  • To make the streusel, combine melted flour, sugar and melted butter until crumbly. Sprinkle over cake.
  • Bake for 55-65 minutes for a 9x9" pan, or 35-45 minutes for a 9x13" pan, until a toothpick comes out clean or with moist crumbs. (Check first at the earliest time, and add time in 5 minute intervals until it is baked through) If the edges begin to darken too much, cover with foil for the last 15-20 minutes of bake time.

Vanilla Sauce

  • In a small saucepan, melt butter over medium heat.
  • Add the sugar and milk and bring to a boil over medium high heat, stirring often. 
  • Boil for 3-4 minutes, until thickened slightly. Serve warm with cake.


Calories: 483kcal | Carbohydrates: 73g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 355mg | Potassium: 316mg | Fiber: 1g | Sugar: 47g | Vitamin A: 11.1% | Vitamin C: 5.6% | Calcium: 14.4% | Iron: 9.5%