Rhubarb Cake With Lemon Sauce (Taste of Home) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I can't wait to try this. Sounds great. Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
1/2 cup brown sugar |
1 egg |
2 teaspoons vanilla |
3 cups flour |
1 teaspoon baking powder |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 cup buttermilk |
2 cups chopped fresh rhubarb or 2 cups frozen rhubarb |
1 tablespoon cinnamon sugar |
1 cup sugar |
1/2 cup butter, cubed |
1/3 cup water |
3 tablespoons lemon juice |
1 egg, beaten |
1 teaspoon grated lemon peel |
1 teaspoon ground nutmeg |
Directions:
1. Cream butter and sugars till light and fluffy. Beat in egg and vanilla. Combine the next 5 ingredients; add to creamed mixture alternately with buttermilk. Fold in rhubarb.
2. Transfer to greased 9x13 pan. Sprinkle with cinn-sugar. Bake at 350 degrees for 35-40 minutes or till toothpick comes out clean from the center. Place on wire rack.
3. For sauce, in a small saucepan, combine the 1st 4 ingredients, bring to a boil over medium heat, stirring constantly. Whisk in 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.
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