This post may contain affiliate links. Please read our privacy policy.
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
Ingredients:
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
STREUSEL TOPPING:
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
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.
- adapted from allrecipes
All images and text ©Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
[pinit]
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 need a piece of this cake right now. Divine…
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’m so glad you posted a rhubarb recipe! This is just what I’ve been looking for!
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!
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:-)
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
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.
It looks stunning Jaime :) But I never expect anything less from you.
This looks delicious! I like the vanilla sauce idea, very unique. Thanks for sharing!