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Rhubarb Spice Cake with Lemon Sauce

Rhubarb Spice Cake with Lemon Sauce

  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 50 m
PRICKLY PEAR

PRICKLY PEAR

My mother got this recipe back in the 1950's from the minister's wife. It's been a family favorite ever since--even for those who claim to dislike rhubarb.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 70.8g
  • 23%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  2. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
  3. In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing.
  5. To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.
  6. Serve slices of cake with the warm lemon sauce.
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Reviews

Scema
13

Scema

8/24/2003

For people who like rhubarb. The lemon sauce is a must as the rhubarb is really tart & there isn't much sweetness to the cake. Overall, not bad...

ROBYNBNB
12

ROBYNBNB

6/1/2006

This was a perfect little cake. I added a little extra spice. The lemon sauce is a must to finish this off.

Dianne
9

Dianne

6/13/2011

What a wonderful recipe! Such a perfect medley of flavors. The cake came out very moist, even with the surprisingly little butter. I did reduce the cloves to 1/4 tsp., so it wouldn't be too overpowering, since it is such a strong spice. The ONLY thing wrong with this recipe, in my opinion, is that there is way too much sauce. You could easily get by with making only half a batch of the sauce. I ended up throwing a good portion away. My husband and I ate our first pieces with the sauce still warm and it was amazing. I then poured half of the sauce over the rest of the cake and my hubby took it into work the next day to share with his co-workers and it got rave reviews! I also choose to go "natural" and not add the food coloring to the sauce. The zest does give it a nice pale yellow color.

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