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Rhubarb Cake with Lemon Sauce

Rhubarb Cake with Lemon Sauce
“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
12 ServingsPrep: 20 min. Bake: 35 min.

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
  • LEMON SAUCE:
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/3 cup water
  • 3 tablespoons lemon juice
  • 1 egg, lightly beaten
  • 1 teaspoon grated lemon peel
  • 1 teaspoon ground nutmeg

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
© Taste of Home 2013

2 of 2

Rhubarb Cake with Lemon Sauce (continued)

Directions (continued)

  • 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).
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013