Sticky Rhubarb Toffee Poke Cake

Sticky Rhubarb Toffee Poke Cake is one of those desserts that surprises everyone with its unique twist on classic comfort flavors. I love how the tartness of fresh rhubarb blends with the rich, buttery toffee sauce to create something truly special. Each slice is soaked with sticky sweetness and bursting with tender cake and juicy fruit. It’s warm, indulgent, and completely irresistible especially topped with a scoop of vanilla ice cream.

Why You’ll Love This Recipe

This cake is like a mashup of rustic fruit desserts and gooey poke cakes, and I can’t get enough of it. I get the soft crumb of a homemade rhubarb cake and the luxuriousness of a warm, homemade toffee sauce seeping into every bite. It’s easy enough for a casual dinner but impressive enough for a holiday table. Plus, it’s one of those recipes that’s just as good the next day—if not better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:
2 cups diced rhubarb
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

For the toffee sauce:
1 cup brown sugar
1/2 cup unsalted butter
1/2 cup heavy cream
1 teaspoon vanilla extract

Optional topping:
Whipped cream or vanilla ice cream

Directions

Preheat the oven: I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Make the cake batter: In a large mixing bowl, I cream together the butter and sugar until light and fluffy. Then I beat in the eggs one at a time, followed by the vanilla extract.

Mix the dry ingredients: In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt. I add the dry mix to the creamed butter mixture in batches, alternating with buttermilk. I begin and end with the dry ingredients, folding in the diced rhubarb at the end.

Bake the cake: I spread the batter evenly in the greased baking dish and bake for 35–40 minutes. I check for doneness by inserting a toothpick into the center—it should come out with just a few moist crumbs. Then I let the cake cool slightly while I prepare the sauce.

Make the toffee sauce: In a medium saucepan, I combine the brown sugar, butter, and heavy cream. I bring it to a gentle simmer over medium heat and cook for about 5 minutes until the sauce thickens just a bit. After removing it from the heat, I stir in the vanilla.

Poke and pour: While the cake is still warm, I use the handle of a wooden spoon to poke holes all over the top. Then I slowly pour the warm toffee sauce over the cake, letting it seep into every nook and cranny.

Serve: I like to serve this cake warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream. The combination of hot cake and cold topping is incredible.

Servings and timing

Servings: Serves 12–16
Preparation time: 20 minutes
Bake time: 35–40 minutes
Total time: About 1 hour

Variations

Sometimes I add chopped pecans or walnuts into the batter for a little crunch and earthiness. I’ve also made it using sour cream in place of buttermilk, which gives the cake a slightly richer texture. For an extra hit of spice, I occasionally add a pinch of cinnamon or cardamom to the dry mix—it pairs beautifully with rhubarb and toffee.

storage/reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I warm individual slices in the microwave for about 20–30 seconds. The sauce softens again, and the cake becomes just as delicious as when it was freshly baked. I don’t recommend freezing this one, since the texture of the sauce can change after thawing.

FAQs

Can I use frozen rhubarb?

Yes, I can. I make sure to thaw and drain it well before adding it to the batter to avoid excess moisture in the cake.

Do I have to poke the cake?

Yes, the holes are what allow the toffee sauce to soak in and create that moist, sticky texture. I don’t skip this step.

Can I make the cake ahead of time?

Absolutely. I sometimes bake it a day in advance and just reheat slices as needed. It holds up well and stays moist.

What can I use instead of buttermilk?

I often mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk as a quick substitute. Let it sit for 5–10 minutes before using.

How do I keep the sauce from separating?

I stir constantly while making the toffee sauce and don’t let it boil too hard. Keeping the heat medium and whisking helps keep it smooth.

Conclusion

Sticky Rhubarb Toffee Poke Cake is one of those unforgettable desserts that feels comforting and a little fancy all at once. I love how the tart rhubarb balances the sweet, buttery sauce, and how easy it is to serve straight from the pan. Whether I’m sharing it at a potluck or enjoying a quiet slice after dinner, this cake always leaves me coming back for seconds.

Print