Rhubarb Spice Cake with Lemon Sauce

My mother got this recipe back in the 1950s from the minister's wife. It's been a family favorite ever since.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 351 Calories

Ingredients

• 2 cups white sugar
• 1 egg
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 2 cups sifted all-purpose flour
• 4 tablespoons butter
• 4 tablespoons cornstarch
• 2 cups rhubarb, cut into 1/2 inch pieces
• 1 drop yellow food coloring
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cloves
• 0.75 cup milk
• 2.5 cups water
• 0.25 teaspoon lemon extract
• 2.5 teaspoons grated lemon zest

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Step 2

In a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy. Beat in the egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped rhubarb. Pour batter into prepared pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Allow to cool before slicing.

Step 4

To make the Lemon Sauce: In a saucepan, mix together 2 cups sugar and 4 tablespoons cornstarch. Stir in the water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in 4 tablespoons butter, lemon zest, lemon juice, and extract (if desired). Stir in 1 or 2 drops yellow food coloring, if using.

Step 5

Serve slices of cake with the warm lemon sauce.

Step 6

Sift together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.