Rhubarb Spice Cake with Lemon Sauce

10 Reviews

Prep: 30 min
Cook: 50 min
Ready In: 1 hr 50 min

“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.” - by PRICKLY PEAR

Adjust Servings

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Metric US

Original recipe yields 1 9x13-inch pan

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
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.
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.
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.
Serve slices of cake with the warm lemon sauce.

Nutrition

Amount Per Serving (12 total)

Calories
351 cal
18%

Fat
6.8 g
10%

Carbs
70.8 g
23%

Based on a 2,000 calorie diet

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Reviews (10)

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Scema

Aug. 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......" See more"

ROBYNBNB

Jun. 1, 2006

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

T.Chabot

Jun. 15, 2008

"I tried this cake for Fathers day, Everyone loved it. With or without the lemon sauce it is tasty. Hint: try the lemon sauce on other desserts, It is delicious!! ..." See more"

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