Rhubarb Cake with Lemon Sauce

Name: Rhubarb Cake with Lemon Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 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

Total Time Prep: 20 min. Bake: 35 min.

Yield 12 servings (1-1/2 cups sauce)

Test Kitchen Approved

“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

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.

“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

Recipe Creator