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Dessert for 12

Old-Fashioned Rhubarb Cake

This soft rhubarb cake uses buttermilk for tang and finishes with warm vanilla milk sauce poured over the baked crumb.

$0.55per serving $
55 minstart to table
12servings

AmericanVegetarianBudgetDessertsSpring

Ingredients

  • 1/2 cup butter
  • 5/8 cups sugar
  • 1 large egg
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chopped rhubarb
  • 1/2 tsp ground cinnamon
  • 3/4 cups whole milk
  • 1/3 cup sugar
  • 1 tsp vanilla extract

Steps

  1. Heat the oven to 350 F and grease a 9-by-13-inch baking pan with butter.
  2. Beat the butter and sugar until smooth, then beat in the egg, buttermilk, and 1 teaspoon vanilla.
  3. Whisk the flour, baking soda, and salt, then stir them into the wet mixture until just combined.
  4. Fold in the rhubarb, spread the batter in the pan, and sprinkle the cinnamon over the top.
  5. Bake for 35 to 40 minutes, until the center is firm and a toothpick comes out clean.
  6. Warm the milk, remaining sugar, and remaining vanilla in a small saucepan for 3 minutes, then pour it over the warm cake.

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