Description
A delightful rhubarb cake paired with a tangy rhubarb sauce, perfect for family gatherings and special occasions.
Ingredients
Scale
- 1 1/2 cups light brown sugar, packed
- 2/3 cup vegetable oil
- 2 large eggs, room temperature
- 1 cup buttermilk
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 pound rhubarb, diced (about 3 cups)
- 1 pound rhubarb, cut into 1/2-inch pieces (for sauce)
- 1/4 cup water
- 1/3 cup granulated sugar (for sauce)
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- Mix the brown sugar, vegetable oil, eggs, buttermilk, salt, baking soda, and vanilla extract in a large mixing bowl until smooth.
- Incorporate the flour gently until just combined.
- Fold in the diced rhubarb.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Prepare the sauce by simmering the rhubarb, water, and granulated sugar until saucy.
- Finish the cake and drizzle the sauce over it.
- Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
Store any leftover cake in an airtight container for up to 3 days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg