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Rhubarb Streusel Cake with Warm Vanilla Sauce

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees. Lightly grease a 9-inch square baking dish and set aside.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 9Servings

Amount Per Serving

Calories 528

% 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.