Ingredients
- CAKE
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 2 tea. vanilla
- 3 cups flour
- 1 tea. baking powder
- 1 tea. cinnamon
- 1/2 tea. salt
- 1/2 tea. baking soda
- 1 cup buttermilk
- 2 cups chopped fresh or frozen rhubarb
- 1 Tbsp. cinnamon-sugar
- LEMON SAUCE
- 1 cup sugar
- 1/2 cup butter, cubed
- 1/3 cup water
- 3 Tbsp. lemon juice
- 1 egg, beaten
- 1 tea. grated lemon peel
- 1 tea. ground nutmeg
Preparation
Step 1
In a large bowl, cream the butter and sugars until light and fluffy. beat in egg and vanilla. combine the flour, baking powder, cinnamon, salt and baking soda; add to the creamed mixture alternately with the buttermilk. Fold in rhubarb.
Transfer to a greased 9x13 baking dish. Sprinkle with cinnamon-sugar. Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean. Place on a wire rack.
For sauce, in a small saucepan, combine sugar, butter, water and lemon juice. bring to a boil over medium heat, stirring constantly. Whisk a small amount of the hot mixture into the egg; return all to the pan, stirring constantly. Cook and stir until the mixture is thickened and coats the back of a spoon. Stir in lemon peel and nutmeg.
Serve sauce warm with cake.