Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Servings:
12
Yield:
1 (9×13-inch) cake
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
Sift flour, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; set aside.
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.
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.
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.
Serve slices of cake with the warm lemon sauce.
Cook’s Note
You can add lemon extract if you like a tangier sauce.
Nutrition Facts (per serving)
| 351 | Calories |
| 7g | Fat |
| 71g | Carbs |
| 4g | Protein |
