Rhubarb Spice Cake with Lemon Sauce
Ingredients
- 2 tablespoons butter
- 1 cup white sugar
- 1 egg
- ¾ cup milk
- 2 cups sifted all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 2 cups rhubarb, cut into 1/2 inch pieces
- 2 cups white sugar
- 4 tablespoons cornstarch
- 2 ½ cups water
- 4 tablespoons butter
- 2 ½ teaspoons grated lemon zest
- 2 tablespoons lemon juice
- ¼ teaspoon lemon extract (Optional)
- 1 drop yellow food coloring (Optional)
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Sift flour, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; set aside.
- Beat 2 tablespoons butter and 1 cup sugar together in a large bowl until light and fluffy; beat in egg. Beat in flour mixture alternately with the milk, mixing just until incorporated. Stir in chopped rhubarb. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow cake to cool.
- To make the lemon sauce: Combine 2 cups sugar and 4 tablespoons cornstarch in a small saucepan; mix well. Stir in 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.
- Serve slices of cake with the warm lemon sauce.
Source
Original recipe: View Original