Name: Rhubarb Cake with Lemon Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Cake with Lemon Sauce

1. 1/2 cup butter, softened -

2. 1/2 cup sugar -

3. 1/2 cup packed brown sugar -

4. 1 large egg, room temperature -

5. 2 teaspoons vanilla extract -

6. 3 cups all-purpose flour -

7. 1 teaspoon baking powder -

8. 1 teaspoon ground cinnamon -

9. 1/2 teaspoon salt -

10. 1/2 teaspoon baking soda -

11. 1 cup buttermilk -

12. 2 cups chopped fresh or frozen rhubarb -

13. 1 tablespoon cinnamon-sugar -

14. LEMON SAUCE: -

15. 1 cup sugar -

16. 1/2 cup butter, cubed -

17. 1/3 cup water -

18. 3 tablespoons lemon juice -

19. 1 large egg, lightly beaten -

20. 1 teaspoon grated lemon zest -

21. 1 teaspoon ground nutmeg -

How to cook deliciously - Rhubarb Cake with Lemon Sauce

1. Stage

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. Stage

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.

3. Stage

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.