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  • 1serving
  • 50minutes
  • 351calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 cup white sugar

  3. 1 egg

  4. 3/4 cup milk

  5. 2 cups sifted all-purpose flour

  6. 3 teaspoons baking powder

  7. 1 teaspoon salt

  8. 1 teaspoon ground cinnamon

  9. 1/2 teaspoon ground nutmeg

  10. 1/2 teaspoon ground cloves

  11. 2 cups rhubarb, cut into 1/2 inch pieces

  12. 2 cups white sugar

  13. 4 tablespoons cornstarch

  14. 2 1/2 cups water

  15. 4 tablespoons butter

  16. 2 1/2 teaspoons grated lemon zest

  17. 2 tablespoons lemon juice

  18. 1/4 teaspoon lemon extract

  19. 1 drop yellow food coloring

Instructions Jump to Ingredients ↑

  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 yellow food coloring if desired.

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