Print Recipe

Rhubarb Cake with Rhubarb Sauce

RG

Ingredients

Cake

  • 1/4 cup granulated sugar
  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 cups chopped rhubarb
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon

Sauce

  • 2 cups rhubarb
  • 2/3 cup granulated sugar
  • 4 tablespoons water
  • 1/4 teaspoon cinnamon

Instructions

  1. Heat oven to 350 degrees F. Grease and flour 13 x 9-inch pan.
  2. In large bowl, beat together sugar, brown sugar and butter.
  3. Add vanilla extract and egg; beat well. Lightly spoon flour into measuring cup, level off.
  4. Combine flour, baking soda and salt.
  5. Add dry ingredients alternately with buttermilk, beating until well combined.
  6. Spoon 2/3 batter into pan, spreading evenly.
  7. Spoon rhubarb over batter.
  8. Top with remaining batter, spreading evenly, carefully.
  9. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon, sprinkle over batter.
  10. Bake for 40 to 45 minutes until golden brown. Cool completely.
  11. Sauce: In medium saucepan, combine all sauce ingredients. Bring to a boil, stirring occasionally, until rhubarb is tender.
  12. Refrigerate sauce until cool.
  13. Serve over cake.

Yield: 12 servings



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