Rhubarb Cake with Rhubarb Coulis

Rhubarb cake is the perfect dessert for anyone who isn't a fan of overly sticky, sweet concoctions. Lightly sweet with a burst if tartness in every bite.
Course Dessert
Author The Art of Doing Stuff


  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk I never have buttermilk on hand so just add 1 Tbsp of vinegar or lemon juice to a cup of regular milk and let it sit for 5 minutes
  • 3 1/2 cups of rhubarb
  • 1 Tbsp flour
  • Topping
  • 1/4 cup butter
  • 1 tsp cinnamon
  • 1 cup packed brown sugar
  • 1/2 cup quick cooking rolled oats


  • Cream together butter and sugar.
  • Beat in egg and vanilla.
  • Sift together flour, baking soda, cinnamon and salt.
  • Add sifted ingredients to the creamed mixture alternately with the buttermilk.
  • Toss your rhubarb with 1 Tbsp of flour and stir into the batter.
  • Pour batter into 9X13 baking pan (or equivalent)
  • Smooth the surface.
  • Mix together melted 1/4 cup of butter, brown sugar, cinnamon and rolled oats.
  • Crumble topping over surface of batter.
  • Bake in 350f oven for 45 minutes or until toothpick comes out with only a few crumbs on it.