August 20

Rhubarb Cake with Vanilla Caramel Sauce


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Rhubarb Cake with Vanilla Caramel Sauce1

Fall is right around the corner. It even seems to be cooling down a little bit here in Florida but maybe it is just wishful thinking on my part. Either way, I'm in a baking mood and I'm craving caramel! This Rhubarb Cake with Vanilla Caramel Sauce is delicious and easy to make.

Annie B's Rhubarb Cake with Vanilla Caramel Sauce Recipe

Servings: 6-8
Makes 9 inch square cake with approx. 1 cup of sauce.


For the cake:
2 tablespoons butter, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 cups chopped fresh or frozen rhubarb

For the streusel topping:
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons butter, melted

For the caramel vanilla sauce:
4 ounces Annie B’s baking caramel (1/4 block)
1/2 cup evaporated milk or half & half
2 teaspoons pure vanilla extract

Rhubarb Cake with Vanilla Caramel Sauce2


1. Preheat oven to 350 degrees F.

2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg.

3. Combine flour, baking powder, baking soda, and salt. Add to creamed mixture alternately with buttermilk, beating just until moistened.

4. Fold in the rhubarb. Pour into a greased 9-inch square baking dish.

5. Combine the streusel ingredients. Sprinkle evenly over batter.

6. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

7. For sauce, melt caramel and milk in a saucepan over low heat until melted. Remove from heat and stir in vanilla. Drizzle over cake squares, serve warm.

Tips: If you don’t have buttermilk, add 1 tablespoon vinegar or lemon juice to 1 cup of milk. Let set for a 5 minutes and use in place of the buttermilk. If you only have an 8 inch square dish, increase the baking time and check every 5-10 minutes until golden brown and toothpick inserted in center of cake comes out clean.

Annie B's individually wrapped everyday caramels in peppermint and pumpkin spice will also liven up all fall festivities! Each case features 120 caramels, perfect for sprinkling on the tables at your autumn soiree.




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  1. This cake looks delicious! I grew up with a Rhubarb plant in our back yard and we had a Rhubarb Cake we would make all the time. I sure miss that Rhubarb plant

  2. Oh my goodness I have not had a Rhubard dessert in so many years. This looks amazing. I am going to have to make this for my boys as they have never even tasted rhubarb. Thank you for sharing this.

  3. My parents have grown rhubarb since before I was old enough to know what it was and still do.
    I grew up eating rhubarb pie on a regular basis in many variations and love it but have never thought to make a rhubarb cake. I will be adding this recipe to my favorites to make at home as well as share the recipe with my mom as this looks divine.


  4. I would have never thought that rhubarb and vanilla would go together, with the flavors being different. I cannot wait to try your instructions and recipe later this week. Thanks once again.

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