Why You’ll Love This Recipe

Rhubarb Cake with Vanilla Sauce is a comforting dessert that perfectly balances the tartness of fresh rhubarb with a moist, buttery cake and a warm, silky vanilla sauce poured over the top. It’s a nostalgic treat often passed down through generations, making it ideal for spring and early summer gatherings. The sweet and tangy combination is irresistible and surprisingly easy to make.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh rhubarbgranulated sugarsalted buttereggsall-purpose flourbaking sodasaltbuttermilkvanilla extract

*For the vanilla sauce:*granulated sugarsalted butterheavy creamvanilla extract

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking soda, and salt.

Add the dry ingredients to the wet mixture alternately with the buttermilk, mixing just until combined.

Fold in the chopped rhubarb gently.

Pour the batter into the prepared baking dish and spread evenly.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

While the cake bakes, prepare the vanilla sauce by combining sugar, butter, and cream in a small saucepan over medium heat.

Bring the mixture to a gentle boil, stirring constantly, then remove from heat and stir in the vanilla extract.

Serve warm slices of cake drizzled with the warm vanilla sauce.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 15 minutesBaking time: 40–45 minutesSauce preparation time: 10 minutesTotal time: 1 hour

Variations

Add chopped strawberries with the rhubarb for a sweeter twist.

Use sour cream in place of buttermilk for a richer texture.

Top with whipped cream or vanilla ice cream for added indulgence.

Try a brown sugar and oat streusel on top for extra crunch.

storage/reheating

Store leftover cake covered in the refrigerator for up to 5 days.The vanilla sauce can be stored separately in a sealed container in the fridge for up to 1 week.Reheat individual cake slices and sauce in the microwave for 15–20 seconds before serving.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before adding to the batter.

Do I have to peel the rhubarb?

No, rhubarb does not need to be peeled unless the skin is very tough or stringy.

Can I make the cake in advance?

Yes, it tastes even better the next day as the flavors meld together.

Is the vanilla sauce necessary?

The cake is delicious on its own, but the sauce adds a rich, creamy element that elevates the dish.

Can I use non-dairy milk or cream?

Yes, plant-based alternatives work well for both the cake and the sauce.

What type of rhubarb should I use?

Fresh rhubarb stalks are best—avoid leaves, which are toxic.

Can I freeze the cake?

Yes, freeze the cake (without sauce) for up to 2 months; thaw and reheat before serving.

How thick should the vanilla sauce be?

It should coat the back of a spoon but remain pourable.

Can I make this gluten-free?

Use a 1:1 gluten-free flour blend to substitute all-purpose flour.

What if I don’t have buttermilk?

Use a mixture of milk and lemon juice or vinegar as a substitute.

Conclusion

Rhubarb Cake with Vanilla Sauce is a timeless dessert that brings a burst of tart freshness and warm sweetness to any table. Whether you’re celebrating the arrival of spring or simply craving something cozy and homemade, this cake is a beautiful and flavorful choice. Serve it warm, and watch it become a seasonal favorite in your home.