RHUBARB CAKE WITH LEMON SAUCE

Rhubarb Cake with Lemon Sauce image

"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

Provided by Taste of Home

Time 55m

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

Number Of Ingredients 21

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

Steps:

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 : Calories 408 calories, Fat 17g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 330mg sodium, Carbohydrate 61g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.