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Rhubarb Cake with Lemon Sauce

“This 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.” —Karen Graham, Star, Idaho
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    12 servings (1-1/2 cups sauce)

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups 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 large egg, lightly beaten
  • 1 teaspoon grated lemon zest
  • 1 teaspoon ground nutmeg

Directions

  • 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.
  • Transfer to a greased 13x9-in. baking dish. Sprinkle with cinnamon-sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.
  • 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 zest and nutmeg. Serve warm with cake.
Nutrition Facts
1 each: 408 calories, 17g fat (10g saturated fat), 76mg cholesterol, 330mg sodium, 61g carbohydrate (36g sugars, 1g fiber), 5g protein.

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