Rhubarb Spice Cake with Lemon Sauce
Makes 1 9x13 inch pan (12 servings).
2 tablespoons butter
1 cup white sugar
1 egg
3/4 cup milk
2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups rhubarb, cut into 1/2
inch pieces
2 cups white sugar
4 tablespoons cornstarch
2 1/2 cups water
4 tablespoons butter
2 1/2 teaspoons grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon lemon extract
1 drop yellow food coloring
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease
and flour a 9x13 inch pan. Sift together the flour, baking
powder, salt, cinnamon, nutmeg and cloves. Set aside.
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.
3 Bake in the preheated oven for 45 to 50 minutes, or
until a toothpick inserted into the center of the cake
comes out clean. Allow to cool. Serve with Lemon Sauce.
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 and lemon juice. Stir in 1
or 2 drops
Makes 1 9x13 inch pan (12 servings).
2 tablespoons butter
1 cup white sugar
1 egg
3/4 cup milk
2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups rhubarb, cut into 1/2
inch pieces
2 cups white sugar
4 tablespoons cornstarch
2 1/2 cups water
4 tablespoons butter
2 1/2 teaspoons grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon lemon extract
1 drop yellow food coloring
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease
and flour a 9x13 inch pan. Sift together the flour, baking
powder, salt, cinnamon, nutmeg and cloves. Set aside.
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.
3 Bake in the preheated oven for 45 to 50 minutes, or
until a toothpick inserted into the center of the cake
comes out clean. Allow to cool. Serve with Lemon Sauce.
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 and lemon juice. Stir in 1
or 2 drops
