Special Rhubarb Cake recipe

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2 tablespoons butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 cups diced fresh rhubarb
2 tablespoons melted butter
¼ cup all-purpose flour
¼ cup white sugar
½ cup butter
¾ cup brown sugar
½ cup heavy whipping cream
1 teaspoon vanilla extract

Nutrition Info

356 calories
carbohydrate: 50 g
cholesterol: 60.4 mg
fat: 16 g
fiber: 1 g
protein: 4.1 g
saturatedFat: 9.9 g
servingSize: -
sodium: 306.6 mg
sugar: 31 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.

  2. Beat 2 tablespoons softened butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture.

  3. Mix 2 cups flour, baking powder, baking soda, and salt in a bowl, add flour mixture alternately with buttermilk, to the butter mixture, stirring just to combine into a batter. Fold rhubarb into the batter just until incorporated, pour into prepared pan.

  4. Stir 2 tablespoons melted butter, 1/4 cup flour, and 1/4 cup white sugar together in a bowl until evenly moist, sprinkle over the batter.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

  6. Stir 1/2 cup butter, brown sugar, cream, and vanilla together in a saucepan over medium heat, bring to a boil and cook for 1 minute. Serve sauce immediately with the warm cake.

Recipe Yield

1 cake

Recipe Note

Delicious, moist rhubarb cake, served with a caramel, brown sugar sauce.

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