rhubarb spice cake with lemon sauce
categories:  Cake | Desserts   

Prepared: 2004-05-29

Ingredients:

• 2 tablespoons butter
• 1 cup white sugar
• 2 eggs
• 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

ingredients for lemon sauce:

• 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

Preparation:

• 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
• in a large bowl, cream together 2 tablespoons butter and 1 cup sugar until light and fluffy.
• beat in the eggs one at a time.
• beat in the flour mixture alternately with the milk, mixing just until incorporated.
• stir in the chopped rhubarb.
• pour batter into prepared pan
• 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

preparation for 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

makes 12 servings @ 351 calories per serving