Print

Sticky Rhubarb Toffee Poke Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sticky Rhubarb Toffee Poke Cake is a luscious dessert featuring tart rhubarb baked into a moist cake, soaked with a buttery toffee sauce for irresistible gooeyness. This comforting, crowd-pleasing cake is perfect for spring and summer gatherings.

Ingredients

  • 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
  • 1 cup brown sugar
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Whipped cream or vanilla ice cream (optional, for serving)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Cream butter and sugar in a large bowl until fluffy. Beat in eggs and vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to the wet mixture alternately with buttermilk, mixing just until combined.
  4. Fold in diced rhubarb and spread batter evenly in the prepared baking dish.
  5. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cake cool slightly.
  6. While the cake bakes, make the toffee sauce: In a saucepan, combine brown sugar, butter, and cream. Bring to a gentle simmer over medium heat, stirring constantly for 5 minutes. Remove from heat and stir in vanilla extract.
  7. Using the handle of a wooden spoon, poke holes all over the warm cake. Slowly pour the warm toffee sauce over the cake, letting it soak into the holes.
  8. Serve warm with whipped cream or vanilla ice cream, if desired.

Notes

  • Frozen rhubarb works well—just thaw and drain before using.
  • Sour cream can replace buttermilk for a denser texture.
  • Add cinnamon or cardamom to the batter for a warm, spiced twist.
  • Top with chopped pecans or walnuts for crunch.
  • Simmer toffee sauce gently to keep it smooth and glossy.

Nutrition

Find it online: https://recipesbyliza.com/sticky-rhubarb-toffee-poke-cake/