Rhubarb Dessert Cake With Caramel Sauce
A moist rhubarb dessert cake with warm cinnamon and nutmeg flavors, topped with crunchy nuts and drizzled with caramel sauce—perfect for spring gatherings and dessert lovers.
Ingredients
Instructions
- Cream the margarine and sugar until light and fluffy.
- Add the egg, hot water, and vanilla; mix well.
- In a separate bowl, combine the flour, salt, soda, cinnamon, and nutmeg.
- Gradually add dry ingredients to the creamed mixture, mixing thoroughly.
- Stir in chopped nuts and cut-up rhubarb until evenly combined.
- Pour batter into a greased 9-inch square pan.
- Bake at 350°F for 45 to 60 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter version, consider substituting half the margarine with unsweetened applesauce. If you're out of rhubarb, tart apples or cranberries can work in a pinch. Ensure you chop the rhubarb evenly for uniform baking. Keep an eye on your cake towards the end of the baking time; all ovens vary, and you want it just right to avoid overbaking.
Serving Suggestions
This cake is delightful served warm with a drizzle of homemade caramel sauce. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. For a fun twist, serve it alongside a glass of Good Party Punch to complement the flavors. It also makes a great addition to brunch alongside Banana Orange Muffincake.
Storage & Reheating
Store any leftover rhubarb dessert cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. To reheat, simply thaw overnight in the fridge and warm in the microwave or oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Dessert Cake With Caramel Sauce contains roughly 370 calories, with 2g protein, 38g carbohydrates, and 25g fat. It is a good source of dietary fiber (13% of the Daily Value), vitamin C (13% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 983mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb in this recipe. Just make sure to thaw it completely and drain any excess moisture before adding it to the batter to prevent the cake from becoming too wet.
What can I substitute for margarine?
If you prefer, you can substitute margarine with an equal amount of unsalted butter or a dairy-free alternative like coconut oil. Just be aware that the flavor and texture might slightly differ.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).