Description
Indulge in the perfect blend of tangy rhubarb, tender cake, and a buttery streusel topping, all served with a warm vanilla sauce. This Rhubarb Streusel Cake with Warm Vanilla Sauce is a delightful dessert that captures the essence of spring flavors.
Ingredients
Scale
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups chopped fresh rhubarb
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold unsalted butter (cut into cubes)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 cup whole milk
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For the warm vanilla sauce:
Instructions
- Preheat the oven and prepare the batter: Preheat the oven to 350°F (175°C). Combine dry ingredients and wet ingredients separately, then mix together and fold in rhubarb. Spread in a baking dish.
- Make the streusel topping: Combine streusel ingredients until crumbly, then sprinkle over the cake batter.
- Bake the cake: Bake for 40–45 minutes until a toothpick comes out clean.
- Prepare the warm vanilla sauce: Cook ingredients for the sauce until thickened, then drizzle over the warm cake slices.
Notes
- You can use frozen rhubarb if fresh is not available.
- The vanilla sauce can be made ahead and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 360
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
