special-rhubarb-cake

Special Rhubarb Cake

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h
amr81988
Recipe by  amr81988

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 cake

ADVERTISEMENT

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.

Share It

Reviews (2)

Rate This Recipe
eliaustin
1

eliaustin

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!

Pat
0

Pat

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!

More Reviews

Similar Recipes

Rhubarb Cake I
(266)

Rhubarb Cake I

Oma's Rhubarb Cake
(146)

Oma's Rhubarb Cake

Strawberry Rhubarb Coffee Cake
(67)

Strawberry Rhubarb Coffee Cake

Maryann's Upside Down Rhubarb Cake
(61)

Maryann's Upside Down Rhubarb Cake

Strawberry Orange Rhubarb Cake
(23)

Strawberry Orange Rhubarb Cake

Rhubarb Cake III
(20)

Rhubarb Cake III

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Rhubarb Cake I

>

next recipe:

Filled Rhubarb Coffee Cake