Rhubarb Coffee Cake with Warm Vanilla Caramel Sauce
Well, it’s rhubarb season, and do I ever have a treat for you. Today I’m introducing you to a soft, moist rhubarb studded cake sprinkled with a delicate streusel, and served with the creamiest, dreamiest, vanilla caramel sauce. This is the kind of cake that you do not want to be alone with, so make at your own risk.
Rhubarb Coffee Cake with Warm Vanilla Caramel
This rhubarb cake is soft, moist, and loaded with fresh rhubarb. Don't skip the caramel sauce!
Servings 1 9-in pan
Ingredients
- 2 tbsp butter room temperature
- 3/4 cup sugar see notes
- 1 egg
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk I used kefir
- 2 cups fresh or frozen rhubarb diced
Streusel:
- 1/2 cup all purpose flour
- 1/4 cup sugar
- 1/4 cup butter melted
Vanilla Sauce
- 1/2 cup butter
- 6 tbsp granulated sugar
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F and grease one 9-in square pan.
- Dice your rhubarb and set aside.
- In a mixing bowl, cream together butter and sugar until fluffy.
- Beat in egg.
- In a separate mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Add half of the flour to the creamed mixture and mix. It doesn't have to be fully incorporated. Then add half of the buttermilk and mix. Continue alternating until flour mixture and buttermilk are done. Don't overmix.
- Fold in chopped rhubarb and spread evenly in prepared pan.
- For the streusel, in a small bowl, mix together flour, sugar, and melted butter until crumbs form.
- Sprinkle evenly over the cake and bake for 30-40 min or until golden brown and a toothpick inserted in the center comes out clean. Cool.
- While the cake is baking, make the caramel sauce. In a saucepan, over medium heat, melt butter. Add sugar and evaporated milk. Bring to a gentle boil and cook for 2-3 min, or until thickened. The caramel will thicken more as it cools. Once done cooking, stir in vanilla.
- Slice the cake and pour caramel sauce over each individual slice. Enjoy!
Notes
*By itself, this cake is very lightly sweetened, but with the caramel sauce, it’s perfect. However, if you want a sweeter cake, you can do 2 cups sugar in the cake and 1/4 cup sugar in the streusel.
*I tried doubling this cake and baking it in a 9×13 in baking dish. While the cake was good, it was too doughy and cakey. If doubling this cake, bake it in 2 9-in baking dishes instead.
*If doubling the caramel sauce, gently boil for 5 min.
Definitely a favorite! So yummy!
I made mine gluten free and I was surprised how well it turned out. So delish!
Oh wow! So you used a gluten free flour blend?
This looks so amazing! I’ve gotta say, this was a special recipe to me as soon as I saw it, because it really reminded me of my mom. Two of her favourite things on earth are rhubarb and coffee cake. Next time I see her I’ll make her some 😉 <3
That’s so special, Stafania.❤️ Love it!
that recipe is a favorite here!! we enjoy it soooooo much!
whenever I make coffee cake, my brother always asks me, ” is it the one with the sauce on top? ”
the recipe is soooo good!
He knows what’s good, right? 🙂