Rhubarb Streusel Cake with Warm Vanilla Sauce
User Reviews
4.6
Rhubarb Streusel Cake with Warm Vanilla Sauce
Description
The cake combines softened butter, sugar, egg, flour, baking powder, baking soda, salt, and buttermilk for moisture and tenderness, folded gently with fresh or frozen chopped rhubarb. The streusel topping is made from flour, sugar, and melted butter mixed to a coarse crumb consistency and sprinkled evenly over the batter before baking.
The cake bakes in a greased 9-inch square pan until a toothpick inserted comes out clean and the top is lightly browned, creating a moist crumb with the tartness of rhubarb contrasting against the sweet streusel. Cooling allows the cake to set slightly.
The vanilla sauce is prepared by melting butter with sugar and evaporated milk, then boiled briefly to thicken and flavored with vanilla extract. It is served warm to pour over cake slices, adding a creamy, sweet counterpoint to the tart and textured cake.
Buttermilk can be substituted with homemade versions if needed. The cake batter quantity can be doubled, adjusting baking time accordingly; cupcakes can also be made for smaller portions.
Ingredients
Cake:
- 2 tablespoons butter softened
- 1 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk see note
- 2 cups rhubarb chopped fresh or frozen
Streusel Topping:
- ½ cup all-purpose flour
- ½ cup sugar
- 4 tablespoons butter melted
Vanilla Sauce:
- ½ cup butter
- ¾ cup sugar
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
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
- Use homemade or store-bought buttermilk; see guides for making your own if needed.
- If doubling the recipe, baking times will vary; cupcakes require less time than a full cake.
- Fill cupcake liners about half to two-thirds full to avoid overflow.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 528 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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