Ingredients
Equipment
Method
Rhubarb Cake with Streusel
- First, preheat your oven to 350°F (175°C). Lightly grease and flour your 9x9 or 9x13 inch baking pan, or line with parchment paper for easy removal.
- In a large mixing bowl, whisk together the oil, 1 cup granulated sugar, buttermilk, egg, and 1 teaspoon vanilla extract until the mixture is smooth and well combined.
- Next, add the 2 cups all-purpose flour, baking powder, baking soda, and salt to the wet ingredients. Stir everything gently with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.
- Fold in the 4 cups of chopped rhubarb until evenly distributed throughout the batter. Pour the batter into your prepared baking pan and spread it out evenly with your spatula.
- Now, prepare the streusel topping. In a small bowl, combine the ¼ cup all-purpose flour, ¼ cup granulated sugar, and 2 tablespoons melted butter. Mix these ingredients with a fork until crumbly.
- Generously sprinkle the streusel topping over the entire surface of the cake batter in the pan.
- Bake the Tasty Rhubarb Cake for 45-60 minutes in the preheated oven, or until it's golden brown on top and cooked through. A toothpick inserted into the center should come out clean. Baking time may vary based on your oven and pan size.
- Let the cake cool in the pan on a wire rack for at least 15 minutes before serving.
Homemade Vanilla Sauce
- While the cake bakes, you can prepare the simple vanilla sauce.
- In a small saucepan, melt the ½ cup butter over medium heat.
- Add the ¾ cup granulated sugar and ½ cup evaporated milk to the melted butter. Bring the mixture to a gentle boil, stirring occasionally.
- Reduce the heat to low and boil gently for about 3-5 minutes, stirring continuously, until the sauce thickens slightly. It should coat the back of a spoon.
- Remove the saucepan from the heat. Stir in the 1 teaspoon vanilla extract until fully incorporated.
- Serve the vanilla sauce warm over slices of your freshly baked Tasty Rhubarb Cake.
Nutrition
Notes
You can easily adapt this delightful rhubarb dessert to fit your pantry. If you don't have buttermilk, combine 1 cup regular milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using. For rhubarb, fresh is ideal, but thawed frozen rhubarb works just as well; simply drain any excess liquid. Feel free to swap half of the rhubarb for strawberries or raspberries for a mixed fruit flavor. Adjust the sugar slightly based on your rhubarb's tartness and your personal preference. To achieve a perfect bake every time, avoid overmixing the batter as it develops gluten leading to a tough cake. Ensure rhubarb is chopped evenly for consistent texture and baking. To help streusel stay on top, you can toss it with 1 tablespoon of extra flour before sprinkling. Adjust baking time for pan size (9x13 bakes faster than 9x9) and cover with foil if browning too quickly. Avoid using cold ingredients; room temperature eggs and buttermilk incorporate more smoothly. When making the vanilla sauce, use a high-fat milk like evaporated milk or whole milk, and avoid boiling too vigorously or for too long to prevent curdling. Gentle heat is key. Serve your Tasty Rhubarb Cake warm for the best experience. A generous drizzle of the homemade vanilla sauce is a must, but a scoop of vanilla ice cream or a dollop of whipped cream also works beautifully. Garnish slices with fresh mint leaves or a few extra berries like strawberries or raspberries for a pop of color and freshness. For variations, add lemon zest to the cake batter, double the streusel, or try adding chopped apples or blueberries. This versatile dessert is delicious as a special breakfast cake, an afternoon snack, or an elegant after-dinner treat. Store your baked Tasty Rhubarb Cake tightly covered at room temperature for up to 2-3 days, or refrigerate for 3-4 days. The streusel topping may soften when stored covered. To freeze, let it cool completely, then wrap individual slices or the entire cake tightly in plastic wrap, followed by aluminum foil, for up to 3 months. Thaw at room temperature or warm gently. Store the vanilla sauce separately in an airtight container in the fridge for up to 3-4 days; reheat gently over low heat, stirring frequently. Nutrition information is estimated based on common ingredients and serving sizes and may vary.