Rhubarb Spice Cake with Lemon Sauce

Rhubarb Spice Cake with Lemon Sauce

12
PRICKLY PEAR 0

"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."

Ingredients

1 h 50 m {{adjustedServings}} servings 351 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • You can add lemon extract if you like a tangier sauce.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

12
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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

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 over...