Rhubarb Cake with Lemon Sauce Recipe
Rhubarb Cake with Lemon Sauce Recipe photo by Taste of Home

Rhubarb Cake with Lemon Sauce Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2 teaspoons McCormick® Pure 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Rhubarb Cake with Lemon Sauce in Taste of Home April/May 2010, p64

Nutritional 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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Rhubarb Cake with Lemon Sauce

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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3 Star
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MY REVIEW
Reviewed Jul. 2, 2012

"This cake was delicious - it had such rich flavour from the buttermilk but it wasn't heavy. The sauce was the perfect balance, and silky in texture..... Got lots of compliments from my visitors!"

MY REVIEW
Reviewed Aug. 21, 2011

"Excellent cake. Substituted gluten free flour and it still worked out great."

MY REVIEW
Reviewed Jul. 6, 2010

"I might leave out the nutmeg, but otherwise, melts in the mouth. My husband told me after one bite that it was the best moment of his life so far. Not quite sure how to take that personally, but he must love the cake!"

MY REVIEW
Reviewed May. 18, 2010

"just made this for friends who said it was their favorite dessert they'd ever had! Need some help on figuring out how to keep the egg from boiling in the sauce though. YUM!"

MY REVIEW
Reviewed Apr. 21, 2010

"I made this for Easter. Could not find rhubarb, but used frozen mango instead. Everyone loved it. Great morning coffee cake too."

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