Rhubarb Cake with Lemon Sauce |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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âThis 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.â âKaren Graham, Star, Idaho Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 egg |
2 teaspoons vanilla extract |
3 cups king arthur unbleached 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:
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).
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