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Rhubarb Spice Cake with Lemon Sauce

SUBMITTED 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."

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Read Reviews (7)

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PREP TIME	30 Min
COOK TIME	50 Min
READY IN	1 Hr 20 Min
Original recipe yield 1 9x13 inch pan

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons butter
1 cup white sugar
1 egg
3/4 cup milk
2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups rhubarb, cut into 1/2 inch pieces
2 cups white sugar
4 tablespoons cornstarch
2 1/2 cups water
4 tablespoons butter
2 1/2 teaspoons grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon lemon extract
1 drop yellow food coloring

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Serve with Lemon Sauce.
To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest and lemon juice. Stir in 1 or 2 drops yellow food coloring if desired.

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REVIEWS

Reviewed on Aug. 24, 2003 by Scema

For people who like rhubarb. The lemon sauce is a must as the rhubarb is really tart & there... MORE

Reviewed on Jun. 22, 2006 by anniesmommy

I made this without the lemon sauce to bring to an afternoon tea. Everyone loved it! Even my... MORE

Reviewed on Jun. 3, 2006 by Elizabeth

Excellent moist flavorful cake. We ate it all before I ever got around to making the sauce! MORE

Reviewed on Jun. 1, 2006 by ROBYNBNB

This was a perfect little cake. I added a little extra spice. The lemon sauce is a must to... MORE

Reviewed on Jun. 15, 2008 by T.Chabot

I tried this cake for Fathers day, Everyone loved it. With or without the lemon sauce it is... MORE

Reviewed on May 26, 2008 by A.Z.

I made this for the dessert at our traditional easter dinner. Fantastic! I did a layered 8"... MORE

Reviewed on May 28, 2007 by Laura

This cake was just okay...a tad on the sweet side, I'd probably reduce the sugar if I were to... MORE