Rhubarb Spice Cake with Lemon Sauce Recipe - Allrecipes.com
Rhubarb Spice Cake with Lemon Sauce Recipe
  • READY IN ABOUT 2 hrs

Rhubarb Spice Cake with Lemon Sauce

Read Reviews (11)

"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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Ingredients Edit and Save

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Original recipe makes 1 9x13-inch pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  2. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing.
  5. 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, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.
  6. Serve slices of cake with the warm lemon sauce.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 50 mins
  • READY IN 1 hr 50 mins

Footnotes

  • Cook's Note:
  • You can add lemon extract if you like a tangier sauce.
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Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2006

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

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Most Helpful Critical Review
Aug 24, 2003

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...

— 

15 Ratings

Jun 13, 2011

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.

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Jun 15, 2008

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!!

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May 26, 2008

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.

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Jun 22, 2006

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!

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May 28, 2007

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.

— 
Jun 03, 2006

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

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Nutrition

  • Calories
  • 351 kcal
  • 18%
  • Carbohydrates
  • 70.8 g
  • 23%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 340 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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