Description
This Rhubarb Streusel Cake with Warm Vanilla Sauce is a delightful spring dessert featuring a moist cake studded with tart rhubarb and topped with a spiced, buttery streusel. Served warm with a rich vanilla sauce, this old-fashioned American cake offers a perfect balance of tangy and sweet flavors, making it an irresistible treat for any occasion.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 large egg
- 1 cup sour cream
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups chopped fresh rhubarb
For the Streusel Topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter (cold and cubed)
For the Warm Vanilla Sauce:
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, whisk together the all-purpose flour, baking soda, salt, and granulated sugar to combine the dry ingredients evenly. In a separate bowl, beat the egg and mix in the sour cream, vegetable oil, and vanilla extract until smooth. Pour the wet ingredients into the dry mixture and stir gently until just combined to avoid overmixing. Fold in the chopped fresh rhubarb carefully to distribute evenly throughout the batter. Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Make the Streusel Topping: In a small bowl, combine the brown sugar, all-purpose flour, and cinnamon. Add the cold, cubed unsalted butter and use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle the streusel topping evenly over the cake batter, covering the surface completely to create a delicious crunchy layer after baking.
- Bake the Cake: Place the baking dish in the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Bake until the cake is golden on top and the rhubarb is tender. Once done, remove it from the oven and let it cool slightly while preparing the sauce.
- Prepare the Warm Vanilla Sauce: In a small saucepan over medium heat, whisk together the granulated sugar, all-purpose flour, and milk until smooth. Add the heavy cream and unsalted butter, stirring constantly to prevent lumps. Cook the mixture for about 5 to 7 minutes, allowing it to simmer gently until it thickens slightly. Remove the saucepan from heat and stir in the vanilla extract to infuse the sauce with a fragrant vanilla flavor.
- Serve: Cut the cake into 12 slices and serve warm or at room temperature. Drizzle each serving generously with the warm vanilla sauce for a rich and comforting finish to this classic dessert.
Notes
- Frozen rhubarb can be used in place of fresh; just thaw and drain any excess liquid to prevent sogginess.
- The warm vanilla sauce can be made ahead of time and gently reheated before serving for convenience.
- Ensure not to overmix the batter to keep the cake tender and light.
- This cake is best served fresh but can be stored covered in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 370
- Sugar: 27g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
