Dessert

Rhubarb Cake with Lemon Sauce is for Dessert.

Rhubarb Cake with Lemon Sauce takes 35 minutes to prepare.

Rhubarb Cake with Lemon Sauce takes 40 minutes to cook.

Rhubarb Cake with Lemon Sauce makes 24 servings.

The ingredients for Rhubarb Cake with Lemon Sauce are:

CAKE:
Butter, unsalted, .5 cup (remove)
Granulated Sugar, .5 cup (remove)
Brown Sugar, .5 cup, packed (remove)
Egg, fresh, 1 large (remove)
Vanilla Extract, 2 tsp (remove)
*Flour, white, 3 cup (remove)
Baking Powder, 1 tsp (remove)
Salt, .5 tsp (remove)
Baking Soda, .5 tsp (remove)
Buttermilk, lowfat, 1 cup (remove)
*Rhubarb, 2 cup, diced (remove)
TOPPING:
Cinnamon, ground, 1.5 tsp (remove)
Granulated Sugar, 1.5 tsp (remove)
LEMON SAUCE:
Granulated Sugar, 1 cup (remove)
Butter, salted, .5 cup (remove)
Water, tap, .33 cup (8 fl oz) (remove)
*Lemon Juice, .1875 cup (remove)
Egg, fresh, 1 large, beaten (remove)
Grated Lemon Peel, 1 tsp (remove)
Nutmeg, ground, 1 tsp (remove)

Here is how you make Rhubarb Cake with Lemon Sauce:

In lrg. bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, cinnamon, salt and baking soda: add to the creamed mixture alternately with the buttermilk. Fold in rhubarb. Transfer to greased 9x13, or 2 round pans (I use canola cooking spray). Sprinkle with 1.5 tsp. cinnamon/1.5 tsp. sugar - cinnamon-sugar. Bake at 350 for 30-40 min. or until a toothpick inserted center comes out clean. Place on wire rack. For sauce, in saucepan, combine 1 c. sugar, .5 c. butter, water and lemon juice. Bring to boil over med. heat, stirring constantly. Whiisk a small amount of the hot mixture into the beaten egg; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of the spoon. Stir in the lemon peel and nutmeg. Serve sauce warm with cake. Serving Size: Makes 24 servings in 2 round cake pansNumber of Servings: 24Recipe submitted by SparkPeople user GETTINGFIT1019.

The nutritional information for Rhubarb Cake with Lemon Sauce is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 202.1

• Total Fat: 8.2 g
• Cholesterol: 35.7 mg
• Sodium: 139.4 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 0.7 g
• Protein: 2.6 g