Rhubarb cake with Lemon Sauce

By á-47

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.