Description
This Rhubarb Streusel Cake with Warm Vanilla Sauce is a delightful dessert featuring a tender, moist cake loaded with tart rhubarb chunks and topped with a buttery, crumbly streusel. Accompanied by a luscious warm vanilla sauce, this recipe perfectly balances sweetness and tang, making it an unforgettable treat for any occasion.
Ingredients
Scale
Cake Batter
- 2 tablespoons (28 g) butter, softened
- 1 cup (212 g) sugar
- 1 large egg
- 2 cups (284 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 cups chopped fresh or frozen rhubarb
Streusel Topping
- ½ cup (71 g) all-purpose flour
- ½ cup (106 g) sugar
- 4 tablespoons (57 g) butter, melted
Warm Vanilla Sauce
- ½ cup (113 g) butter
- ¾ cup (159 g) sugar
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prep Pan: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch square baking dish to ensure the cake releases easily after baking.
- Prepare Cake Batter: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the creamed mixture alternately with the buttermilk, mixing just until combined. Gently fold in the chopped rhubarb to distribute evenly.
- Transfer to Pan: Pour the batter into the prepared baking dish and smooth it out to the edges with a spatula for an even layer.
- Make Streusel Topping: In a medium bowl, combine the streusel topping ingredients: flour, sugar, and melted butter. Mix until you have a coarse, crumbly texture. Sprinkle this mixture evenly over the cake batter.
- Bake: Place the dish in the oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Allow the cake to cool on a wire rack.
- Prepare Vanilla Sauce: In a medium saucepan over medium heat, melt the butter. Add the sugar and evaporated milk, stirring continuously. Bring to a boil and cook and stir for 2–3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
- Serve: Serve warm slices of the cake topped with generous spoonfuls of the warm vanilla sauce.
Notes
- Use fresh or frozen rhubarb; if using frozen, thaw and drain excess liquid before using.
- Make sure not to overmix the batter to keep the cake tender.
- The warm vanilla sauce can be refrigerated and gently reheated if preparing ahead.
- For a crunchy topping, slight stirring of topping ingredients is essential to achieve coarse crumbs.
- Allow the cake to cool slightly before slicing for cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
