Rhubarb Cake with Lemon Sauce Recipe

By dette

“This is our all-time favorite rhubarb recipe. I think it tastes best when both the cake and sauce are warm, but it is still excellent if just the sauce is warmed.” —Karen Graham, Star, Idaho

Ingredients

• LEMON SAUCE:
• Ingredients
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 cups chopped fresh or frozen rhubarb
• 1 tablespoon cinnamon-sugar
• 1 cup sugar
• 1/2 cup butter, cubed
• 1/3 cup water
• 3 tablespoons lemon juice
• 1 egg, beaten
• 1 teaspoon grated lemon peel
• 1 teaspoon ground nutmeg

Details

Servings 12
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

Directions
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, cinnamon, salt and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cinnamon-sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.
For sauce, in a small saucepan, combine the sugar, butter, water and lemon juice. Bring to a boil over medium heat, stirring constantly. Whisk a small amount of hot mixture into the egg; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in lemon peel and nutmeg. Serve warm with cake. Yield: 12 servings (1-1/2 cups sauce).
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.


Nutrition Facts: 1 piece with 2 tablespoons sauce equals 408 calories, 17 g fat (10 g saturated fat), 76 mg cholesterol, 330 mg sodium, 61 g carbohydrate, 1 g fiber, 5 g protein.