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Rhubarb Spice Cake with Lemon Sauce
Rhubarb Spice Cake with Lemon Sauce
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Classic recipe passed down for generations, a beloved family tradition.
Ingredients:
  • 2 tablespoons butter
  • 1 cup white sugar
  • 1 egg
  • 0.75 cup milk
  • 2 cups sifted all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cloves
  • 2 cups rhubarb, cut into 1/2 inch pieces
  • 4 tablespoons cornstarch
  • 4 tablespoons butter
  • 2.5 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 0.25 teaspoon lemon extract
  • 1 drop yellow food coloring
Instructions:
  • Preheat the oven until it reaches a toasty 350 degrees F (175 degrees C). Prepare a 9x13-inch pan by greasing and flouring it.
  • Combine the flour, baking powder, salt, cinnamon, nutmeg, and cloves, then set it aside.
  • In a large bowl, whip 2 tablespoons of butter and 1 cup of sugar until fluffy. Incorporate the egg, then mix in the flour and milk alternately until just combined. Fold in the chopped rhubarb and transfer the batter to the prepared pan.
  • Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Cool before slicing.
  • For the Lemon Sauce: Combine 2 cups sugar and 4 tablespoons cornstarch in a saucepan. Add water and cook over medium heat, stirring until thickened. Remove from heat and mix in 4 tablespoons butter, lemon zest, lemon juice, and extract (if preferred). Incorporate 1 or 2 drops of yellow food coloring, if desired.
  • Drizzle warm lemon sauce over cake slices before serving.

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