Rhubarb Cake With Rhubarb Sauce
Rhubarb Cake with Rhubarb Sauce is a deliciously moist cake loaded with diced rhubarb and topped with rhubarb sauce. It is one of my favorite ways to use up all of that rhubarb that grows in abundance here!
Servings: 12 pieces
Calories: 352kcal
Ingredients
Cake
- 1 ½ cups (300 g) light brown sugar, packed
- ⅔ cup (145 g) vegetable oil
- 2 large eggs, room temperature
- 1 cup buttermilk
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 ½ cups (312.5 g) all-purpose flour
- 1 pound rhubarb, diced (about 3 cups)
Rhubarb Sauce
- 1 pound rhubarb, cut into ½-inch pieces (about 3 cups)
- ¼ cup water
- ⅓ cup (67 g) granulated sugar
Instructions
Cake
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- To a large mixing bowl, add brown sugar, vegetable oil, eggs, buttermilk, salt, baking soda, and vanilla. Whisk to combine.
- Stir in the flour and mix until just combined.
- Fold in diced rhubarb. Pour the batter into the prepared baking dish.
- Bake for 45-50 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter.
- Remove the cake from the oven and let it cool while you prepare the rhubarb sauce.
Rhubarb Sauce
- To a medium saucepan over medium-high heat, add rhubarb, water, and sugar. Bring to a boil. Continue to cook until the rhubarb starts to break down (about 10-15 minutes).
- Remove from heat and allow the mixture to cool slightly before pouring over the cake.
Nutrition
Serving: 1piece with sauce | Calories: 352kcal