Recipe by PRICKLY PEAR
"My mother got this recipe back in the 1950's from the minister's wife. It's been a family favorite ever since--even for those who claim to dislike rhubarb."
Watch video tips and tricks
sifted all-purpose flour
rhubarb, cut into 1/2 inch pieces
2 1/2 cups
2 1/2 teaspoons
grated lemon zest
yellow food coloring
This was a perfect little cake. I added a little extra spice. The lemon sauce is a must to finish this off.
For people who like rhubarb. The lemon sauce is a must as the rhubarb is really tart & there isn't much sweetness to the cake. Overall, not bad...
What a wonderful recipe! Such a perfect medley of flavors. The cake came out very moist, even with the surprisingly little butter. I did reduce the cloves to 1/4 tsp., so it wouldn't be too overpowering, since it is such a strong spice. The ONLY thing wrong with this recipe, in my opinion, is that there is way too much sauce. You could easily get by with making only half a batch of the sauce. I ended up throwing a good portion away. My husband and I ate our first pieces with the sauce still warm and it was amazing. I then poured half of the sauce over the rest of the cake and my hubby took it into work the next day to share with his co-workers and it got rave reviews! I also choose to go "natural" and not add the food coloring to the sauce. The zest does give it a nice pale yellow color.
I tried this cake for Fathers day, Everyone loved it. With or without the lemon sauce it is tasty. Hint: try the lemon sauce on other desserts, It is delicious!!
I made this for the dessert at our traditional easter dinner. Fantastic! I did a layered 8" cake with lemon cream cheese frosting - it was a huge hit. Will do again, maybe with the original lemon glaze.
I made this without the lemon sauce to bring to an afternoon tea. Everyone loved it! Even my student who said he had been "scared of rhubarb" before this had two pieces. Definitely a winner!
This cake was just okay...a tad on the sweet side, I'd probably reduce the sugar if I were to make it again. The lemon sauce was great though, would be nice on a variety of different fruit or on vanilla ice cream! The cake/sauce combo was a bit too rich for my liking.
Excellent moist flavorful cake. We ate it all before I ever got around to making the sauce!
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Spice Cake with Lemon Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 61
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This moist, delicious lemon sheet cake is so quick and easy to make!
See how to make light, lemony cupcakes from scratch.
See how to make an incredibly easy, entirely essential holiday classic.