Rhubarb Cake With Rhubarb Sauce Recipe

Rhubarb Cake with Sauce is a rich, delicate cake with diced rhubarb and sauce. This is one of my favorite ways to use up the abundant rhubarb here.   

– 1 ½ cups (300 g) light brown sugar, packed – ▢⅔ cup (145 g) vegetable oil – ▢2 large eggs, room temperature – ▢1 cup buttermilk – ▢1 teaspoon kosher salt – ▢1 teaspoon baking soda – ▢1 teaspoon vanilla extract – ▢2 ½ cups (312.5 g) all-purpose flour – ▢1 pound rhubarb, diced (about 3 cups) Rhubarb Sauce – ▢1 pound rhubarb, cut into ½-inch pieces (about 3 cups) – ▢¼ cup water – ▢⅓ cup (67 g) granulated sugar

Ingredients

Warm the oven up to 350°F. Spray cooking spray that doesn't stick on a 9x13-inch baking dish.  

Instruction

Put brown sugar, vegetable oil, eggs, buttermilk, salt, baking soda, and vanilla in a big bowl. Mix with a whisk.  

The flour should be stirred in until it is just mixed in.  Add the diced rhubarb and mix it in. Pour the batter into the baking dish that has been set up.  

In a toothpick, stick in the middle and pull it out after 45 to 50 minutes. It should come out with a few bits but no wet batter.  

While you make the rhubarb sauce, take the cake out of the oven and let it cool.  

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