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Rhubarb Cake with Rhubarb Sauce

A nostalgic and moist rhubarb cake topped with a tangy rhubarb sauce, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups light brown sugar, packed Using fresh, high-quality sugar enhances the sweetness.
  • 2/3 cup vegetable oil Feel free to substitute with coconut oil for a unique flavor.
  • 2 large eggs, room temperature Room temperature eggs blend better!
  • 1 cup buttermilk You can make your own by adding a tablespoon of vinegar to regular milk.
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract Use pure vanilla for the best flavor.
  • 2.5 cups all-purpose flour
  • 1 pound rhubarb, diced (about 3 cups) Fresh is best, but you can also use frozen if thawed properly!
For the Rhubarb Sauce
  • 1 pound rhubarb, cut into 1/2-inch pieces
  • 1/4 cup water
  • 1/3 cup granulated sugar

Method
 

Preparation
  1. Preheat your oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large mixing bowl, combine light brown sugar, vegetable oil, eggs, buttermilk, kosher salt, baking soda, and vanilla extract. Whisk until fully integrated.
  3. Gradually stir in all-purpose flour until just combined. Be careful not to overmix.
  4. Gently fold in the diced rhubarb.
  5. Pour the batter into the prepared baking dish, spreading it evenly.
Baking
  1. Bake for 45-50 minutes or until a toothpick comes out with a few crumbs.
Prepare Rhubarb Sauce
  1. In a medium saucepan over medium-high heat, combine the rhubarb, water, and granulated sugar. Bring to a boil and cook for 10-15 minutes.
  2. Stir occasionally until the rhubarb breaks down into a chunky sauce.
Serving
  1. Once slightly cooled, pour the rhubarb sauce over the cake and allow it to soak in before cutting.

Notes

Store covered at room temperature for up to 3 days, or refrigerate for up to a week. This cake also freezes beautifully—slice and wrap individually for future desserts.