Rhubarb Streusel Cake with Warm Vanilla Sauce

Name: Rhubarb Streusel Cake with Warm Vanilla Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 9 Servings
Ingredients: 2 2 tablespoons butter; 1 1 cup sugar; 1 1 large egg; 2 2 cups all-purpose flour; 1 1 teaspoon baking powder; ½ ½ teaspoon baking soda; ½ ½ teaspoon salt; 1 1 cup buttermilk (see note); 2 2 cups chopped fresh or frozen rhubarb; ½ ½ cup all-purpose flour; ½ ½ cup sugar; 4 4 tablespoons butter; ½ ½ cup butter; ¾ ¾ cup sugar; ½ ½ cup evaporated milk; 1 1 teaspoon vanilla extract

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4.6

150 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
9 Servings
Calories
528 kcal
Course
Dessert
Cuisine
American

Rhubarb Streusel Cake with Warm Vanilla Sauce

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

Cake:

2 2 tablespoons butter softened
1 1 cup sugar
1 1 large egg
2 2 cups all-purpose flour
1 1 teaspoon baking powder
½ ½ teaspoon baking soda
½ ½ teaspoon salt
1 1 cup buttermilk (see note)
2 2 cups chopped fresh or frozen rhubarb

Streusel Topping:

½ ½ cup all-purpose flour
½ ½ cup sugar
4 4 tablespoons butter melted

Vanilla Sauce:

½ ½ cup butter
¾ ¾ cup sugar
½ ½ cup evaporated milk
1 1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350 degrees. Lightly grease a 9-inch square baking dish and set aside.
In a large mixing bowl, cream together the butter and sugar for the cake. Beat in the egg. In a smaller bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed butter/sugar mixture alternately with the buttermilk, beating just until moistened. Fold in the chopped rhubarb. Pour the batter into the prepared pan and smooth the batter to the edges.
In a medium bowl, combine the streusel topping ingredients, mixing them together until the mixture is coarse and combined. Sprinkle the streusel evenly over the batter. Bake for 40-45 minutes or until a toothpick comes out clean and the top of the cake is lightly browned. Cool on a wire rack.
For the sauce, melt butter in a medium saucepan. Add the sugar and milk. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened (it will thicken more as it cools slightly). Remove from the heat; stir in the vanilla. Serve warm with the cake.

Notes

Buttermilk: here is a guide for making your own buttermilk.
Cake/Cupcakes: I doubled this cake – it was too much batter for a 9X13-inch pan so I made 9 cupcakes in liners (filling them about 1/2 to 2/3 full) and a 9X13-inch cake. The cupcakes baked for about 23-25 minutes, the cake for about 40 minutes.

Nutrition Information

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Serving 1 Serving Calories 528kcal (26%) Carbohydrates 81g (27%) Protein 7g (14%) Fat 21g (32%) Saturated Fat 13g (65%) Cholesterol 75mg (25%) Sodium 447mg (19%) Fiber 1g (4%) Sugar 53g (106%)