I love spring…the warmer weather, the smell of fresh cut grass and blooming flowers makes me a happy girl. Spring means the farmers’ markets begin to open with plentiful supplies of rhubarb and asparagus.
Although we love us some spring asparagus, I have never used rhubarb in any way, shape or form. Well, I found some stunning rhubarb last week and knew I would find a way to put it to good use.
I got home and began searching for inspiration…I found a bunch of amazing recipes, but decided on this lovely rhubarb cake with a vanilla bean sauce. As I was chopping the rhubarb, I snagged a bite-let’s just say I am not too fond fresh rhubarb. However, I thoroughly enjoyed the flavor of the rhubarb baked into this gorgeous cake…plus I am a sucker for anything with a streusel topping.
I will say that we liked this cake much more without the vanilla bean sauce. Although the sauce had a nice flavor, there was just something about the simplicity of the cake on its own that I adored. It paired perfectly with a cup of tea for breakfast. I can’t wait to experiment with this cake recipe, I imagine good things to come. If you make this cake, definitely come back and let me know what you think. Have an amazing day!
Rhubarb Streusel Cake
adapted from allrecipes
Ingredients
2 tablespoons butter (no substitutes), softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 cups chopped fresh or frozen rhubarb
STREUSEL TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons butter, melted
VANILLA SAUCE:
1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1/2 vanilla bean
Directions
1. In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb. Pour into a greased 9-in. square baking dish.
2. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.
3. For sauce, melt butter in a saucepan. Add sugar, milk and scraped vanilla bean. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat. Serve with cake.
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{ 28 comments… read them below or add one }
Love this cake! We have 4 rhubarb plants. We love it!
This looks sinfully delicious! I need to go steal some rhubarb from Maria so I can make it!
Hi Jamie, I just came across your lovely blog for the first time! Rhubarb is one of my favorite baking ingredients at this time of year, and I will absolutely try the cake. I just made a rhubarb, apple and pomegranate crumble this morning for my blog – I cook and my husband takes the photographs – I hope you’ll take a look. I’d also like to add you to our blogroll, if that’s OK. Happy Spring! Susan
Yes, rhubarb is also one of our very favorite. Just moved my big plant outside this weekend. A streusel is always quick and yummy.
Please try this recipe for with the next fresh rhubarb you have. It is our absolute favorite.
http://thecastlerockincook.blogspot.com/2010/04/rhubarb-cake-with-meringue-topping.html
Nice touch on the vanilla sauce.
What a lovely piece of cake!
And – LOVE the new look.
I honestly have never baked with rhubarb; might have to give that a go soon. [K]
I’ve still never had rhubarb. Looks darn good!
Oooooh, I think I might have to make this cake when we move into our new house. The lady who previously lived there planted rhubarb.
I adore rhubarb, so glad that I finally get to start using it again now that its in season–I’ve always wanted to try making a rhubarb soup, but this cake might have to come first!
This cake looks amazing! I’ve never tried rhubarb before, but you make me want to with this cake!
This looks delicious! I like the vanilla sauce idea, very unique. Thanks for sharing!
It looks stunning Jaime
But I never expect anything less from you.
I don’t think I’ve tried anything with rhubarb in it….might have to give this recipe a try. I’m with you on the streusel – it makes everything delish.
Looks and sounds lovely. I’ll definitely be giving it a try though I may have to settle for frozen rhubarb.
Can’t wait to see how you tweak this.
~ingrid
Rhubarb?? Man! I’ve never made it before but have been seeing so many delicious recipe lately that I think will have to try it. Nothing better than a cake to start with:-)
I used to have a rhubarb plant but it was obviously planted along with a little apple tree. As the tree grew and shaded it more and more, it tried valiantly to keep going each spring but I finally caved and dug it up and pitched it. I mean, I don’t like rhubarb or use it, so what’s the big deal, right?
Then I discovered one year the beauty of a plant that adds such flavor with a bit of tart and now wishing I had removed the apple tree. Don’t get me wrong; love apples but most of ours have ONE bite out of them from the squirrels; they left the rhubarb alone!
I’m so glad you posted a rhubarb recipe! This is just what I’ve been looking for!
Man that looks good. What a nice change from the delicious yet predictable crumbles and pies (which I also love). I think I would be of the same mind regarding the sauce. I’m sure it amazing, but sometimes cake is better as is.
I HAVE to remember to go beg my sister for rhubarb. She promised some to me but I think we BOTH keep forgetting. As soon as I have some in my hot little hands, this is going on the agenda! Thanks, Jamie.
I need a piece of this cake right now. Divine…
I was just at the grocery store passing by bundles of beautifully blushed rhubarb, and thinking I wish I had a good recipe to put these beauties to use, and now I do! This looks like a terrific recipe!
I love this idea! I’ve never been quite enticed enough by a pie or crumble to bother with rhubarb, which isn’t my favorite flavor–but I think a crumb cake might just do me in. Oh my.
I made this today. Very moist and yummy. A simple flavour that lets the taste of the rhubarb shine through. It was great warm and cold. I did not make the sauce. I did add about an extra 1/2 cup of rhubarb – just because
Thanks for the recipe.
Sometimes cakes are just perfect in their own simplicity without the addition of a sauce however delicious that sauce may be. Love the rhubarb recipe!
I made a double recipe of this cake for a church potluck this past weekend- and they licked the pan clean! I’ve got another one in the oven right now that I made with frozen cranberries instead of rhubarb- can’t wait to try it
just made this ~without any toppings . it tasted lovely and fresh. pure and simple . a taste of summer
Wonderful cake. Loved the sauce. Did not have a bean so I substituted 1tsp vanilla extract. Let it simmer a little longer and LOVED it! Definitely one to keep around.
I tried this cake without the vanilla sauce and used whole-wheat flower and almonds in the streusel topping. It was excellent!
Made this cake today and the sauce…match made in heaven. Excellent cake, lovely sauce…perfection!