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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


For the Cake

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
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons butter, melted

For the Vanilla Sauce

1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1/2 vanilla bean


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.

- adapted from allrecipes

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  1. Aya B. says:

    My Dad is a number 1 Rhubarb fan. I should make this for him.
    By the way, we call it Raywaz in my country :D

  2. Marie says:

    I just had a bite! It’s wonderful! We didn’t make the sauce…instead I put a bit of heavy cream on it. It’s goes well with tea!

  3. Brian says:

    Made this cake today and the sauce…match made in heaven. Excellent cake, lovely sauce…perfection!

  4. Kim says:

    I tried this cake without the vanilla sauce and used whole-wheat flower and almonds in the streusel topping. It was excellent!

  5. Jennifer Plank says:

    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.

  6. mavis says:

    just made this ~without any toppings . it tasted lovely and fresh. pure and simple . a taste of summer

  7. Michelle says:

    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 :)

  8. Sharlene says:

    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!

  9. Alexis says:

    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.

  10. Chocolate and Toast says:

    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.