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Easy Rhubarb Cake with Tangy Sauce

Easy Rhubarb Cake with Tangy Sauce

Tender vanilla-scented rhubarb cake baked in a 9x13 pan and served with a bright, tangy orange–rhubarb sauce. Simple ingredients, big spring flavor.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 3 cups rhubarb, chopped for cake batter
  • 1 cups granulated sugar for cake batter, divided
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 1.5 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 teaspoons kosher salt
  • 0.75 cups sour cream
  • 0.5 teaspoons ground cinnamon optional
  • 2 tablespoons powdered sugar for dusting, optional
  • 2 cups rhubarb, chopped for tangy sauce
  • 0.75 cups granulated sugar for sauce
  • 0.5 cups orange juice freshly squeezed, for sauce
  • 1 teaspoons orange zest, finely grated for sauce
  • 0.25 cups water for sauce
  • 1 tablespoons cornstarch for sauce
  • 1 tablespoons cold water for cornstarch slurry
  • 0.13 teaspoons kosher salt for sauce

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment, leaving overhang for easy lifting.
  • In a bowl, toss 3 cups chopped rhubarb with 0.25 cup of the 1 cup sugar. Set aside to macerate and release juices.
  • In a large bowl, cream softened butter with the remaining 0.75 cup sugar until light and fluffy, 2 to 3 minutes. Beat in eggs one at a time, then mix in vanilla.
  • Whisk flour, baking powder, salt, and cinnamon in a separate bowl.
  • Add the dry ingredients to the butter mixture in two additions, alternating with the sour cream. Mix just until combined.
  • Fold in the macerated rhubarb and any juices. Spread batter evenly into the prepared pan.
  • Bake 40 to 45 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes.
  • Meanwhile, make the tangy sauce: In a saucepan, combine 2 cups chopped rhubarb, 0.75 cup sugar, orange juice, 0.25 cup water, orange zest, and 0.13 teaspoon salt. Bring to a gentle simmer over medium heat and cook 8 to 10 minutes, stirring occasionally, until rhubarb softens.
  • Stir cornstarch with 1 tablespoon cold water to make a slurry. Slowly add to the simmering sauce, stirring constantly. Cook 1 to 2 minutes until thick and glossy. Remove from heat; sauce will thicken further as it cools.
  • Serve warm slices of cake with warm or cooled tangy rhubarb sauce. Dust cake with powdered sugar if desired.

Notes

For cleaner slices, cool the cake completely and rewarm individual pieces as desired. If the sauce becomes too thick, thin it with a splash of orange juice or water just before serving.