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

Step 2

Serve slices of cake with the warm lemon sauce.

Step 3

Sift flour, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; set aside.

Step 4

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

Step 5

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

Step 6

To make the lemon sauce: Combine 2 cups sugar and 4 tablespoons cornstarch in a small saucepan; mix well. Stir in 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.