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Special Rhubarb Cake

Special Rhubarb Cake

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h
amr81988

amr81988

Delicious, moist rhubarb cake, served with a caramel, brown sugar sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 50g
  • 16%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.
  2. Beat 2 tablespoons softened butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture.
  3. Mix 2 cups flour, baking powder, baking soda, and salt in a bowl; add flour mixture alternately with buttermilk, to the butter mixture, stirring just to combine into a batter. Fold rhubarb into the batter just until incorporated; pour into prepared pan.
  4. Stir 2 tablespoons melted butter, 1/4 cup flour, and 1/4 cup white sugar together in a bowl until evenly moist; sprinkle over the batter.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  6. Stir 1/2 cup butter, brown sugar, cream, and vanilla together in a saucepan over medium heat; bring to a boil and cook for 1 minute. Serve sauce immediately with the warm cake.
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Reviews

eliaustin
1

eliaustin

5/11/2013

Made this tonight for Mother's Day and it came together beautifully, smelled great while baking, and came out of the pan without a hitch! Can't wait to taste it but will have to as the event is tomorrow. (I did "quality-check" the batter and YUM!) So far I'd give this a very high score!

Patricia Barnes Milland
0

Patricia Barnes Milland

9/25/2013

Found this recipe last year. Double the rhubarb for sure!! I used maple syrup instead of sugar for the sauce (and also added an ounce or 2 of a liqueur I had handy). I substituted whole plain yogurt for the buttermilk. Substituted cream for the evaporated milk. I use coconut sugar for the cake portion . Also added some cinnamon to both the cake and sauce. HIGHLY recommend. The first time I made this my girlfriend who does not eat desserts tasted a bit out of politeness and ate 2 helpings!

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